Input: 1/4 ounce (1 tablespoon) freshly grated ricotta salata

1/4 ounce ( 1 tablespoon ) freshly grated ricotta salata

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

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Input: Salt


Input: freshly ground pepper


Input: 1 pound butternut squash, seeded, membranes removed

1 pound butternut squash , seeded , membranes removed

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

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Input: 1/2 cup (2 1/2 ounces) whole-wheat flour

1/2 cup ( 2$1/2 ounces ) whole-wheat flour

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

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Input: 1/2 cup (2 1/2 ounces) buckwheat flour

1/2 cup ( 2$1/2 ounces ) buckwheat flour

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

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Input: 1/2 cup (2 1/2 ounces) all-purpose flour

1/2 cup ( 2$1/2 ounces ) all-purpose flour

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

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Input: 2 teaspoons baking powder


Input: 1 teaspoon baking soda


Input: 1 teaspoon sugar


Input: 1/2 teaspoon salt


Input: 2 eggs


Input: 1 1/2 cups buttermilk


Input: 3 tablespoons extra virgin olive oil, or a combination of olive oil and canola oil

3 tablespoons extra virgin olive oil , or a combination of olive oil and canola oil

B-QTY 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 I-NAME

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


Input: 1 tablespoon slivered sage leaves


Input: 1 pound skinless pork belly


Input: 1 cup soy sauce


Input: 1 cup mirin


Input: Sea salt


Input: white pepper


Input: 1 cup beef stock


Input: 2 dried shiitake mushrooms


Input: 1/4 cup honey


Input: 3 tablespoons Asian sesame oil


Input: 1 tablespoon cornstarch dissolved in 2 tablespoons cold water

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

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Input: Vegetable oil for coating grill or pan

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

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Input: 1 small kabocha squash, seeded, in 1/2-inch thick slices with skin

1 small kabocha squash , seeded , in 1/2-inch thick slices with skin

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

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Input: 2 tablespoons chopped scallions


Input: 2 tablespoons roasted, salted sesame seeds

2 tablespoons roasted , salted sesame seeds

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

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Input: 1 whole veal shank, 4 to 4 1/2 pounds

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

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Input: 2 tablespoons unsalted butter


Input: 1 pound large shallots, about 12, peeled

1 pound large shallots , about 12 , peeled

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

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Input: 3 tablespoons flour


Input: 4 large cloves garlic, sliced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 ounces fresh chanterelles, or other mushrooms, trimmed

12 ounces fresh chanterelles , or other mushrooms , trimmed

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

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Input: 1 1/2 cups cider, sweet or hard

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

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Input: 1/2 cup veal or beef stock

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

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Input: 6 sprigs fresh thyme


Input: 1 tablespoon lemon juice


Input: Salt


Input: ground black pepper


Input: 2 lamb necks, about 4 1/2 pounds, each in 4 slices

2 lamb necks , about 4$1/2 pounds , each in 4 slices

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

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Input: 2 1/2 cups dry red wine


Input: 1/4 cup extra virgin olive oil

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

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Input: 4 tablespoons red wine vinegar


Input: 3 sprigs fresh rosemary


Input: 4 cloves garlic, smashed


Input: Salt


Input: black pepper


Input: 1 large onion, finely chopped

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

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Input: 1 teaspoon Aleppo pepper (hot paprika can be substituted)

1 teaspoon Aleppo pepper ( hot paprika can be substituted )

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

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Input: 1 teaspoon ground cumin


Input: 1/4 teaspoon cinnamon


Input: 2 red bell peppers, cored, seeded, in 1/2-inch slices

2 red bell peppers , cored , seeded , in 1/2-inch slices

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

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Input: 2 green bell peppers, cored, seeded, in 1/2-inch slices

2 green bell peppers , cored , seeded , in 1/2-inch slices

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

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Input: 1 teaspoon honey


Input: 1 tablespoon tomato paste


Input: 1 tablespoon finely chopped flat-leaf parsley leaves

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

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Input: Salt


Input: 4 savoy cabbage leaves


Input: 8 ounces skinless white-fish fillets like black sea bass, cod or halibut, cut into 4 small pieces

8 ounces skinless white-fish fillets like black sea bass , cod or halibut , cut into 4 small pieces

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

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Input: 4 teaspoons chopped fresh dill


Input: Salt


Input: black pepper


Input: Olive oil as needed


Input: 1 tablespoon neutral oil (like grapeseed or corn)

1 tablespoon neutral oil ( like grapeseed or corn )

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

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Input: 2 tablespoons butter


Input: Several sprigs of thyme


Input: 1 meaty skeleton from a small white fish, like sea bass, chopped

1 meaty skeleton from a small white fish , like sea bass , chopped

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

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Input: 2 cups dry white wine


Input: Microgreens or flowers for garnish

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


Input: 2 tablespoons butter


Input: 2 medium onions, sliced, about 2 cups

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

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Input: 2 small parsnips, peeled and chopped

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

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Input: 1 small carrot, peeled and chopped

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

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Input: 1 thyme branch, plus 1 teaspoon thyme leaves, finely chopped

1 thyme branch , plus 1 teaspoon thyme leaves , finely chopped

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

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Input: 1 bay leaf


Input: Salt


Input: pepper


Input: 6 cups chicken or vegetable broth, more if necessary

6 cups chicken or vegetable broth , more if necessary

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

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Input: 2 tablespoons chopped dried morel or porcini mushrooms, soaked in hot water for 15 minutes, then drained

2 tablespoons chopped dried morel or porcini mushrooms , soaked in hot water for 15 minutes , then drained

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

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Input: 2 tablespoons olive oil


Input: 1/2 pound chanterelles or other wild or cultivated mushrooms, in roughly 1/8-inch slices

1/2 pound chanterelles or other wild or cultivated mushrooms , in roughly 1/8-inch slices

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

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Input: 2 garlic cloves, minced


Input: 6 slices day-old baguette


Input: 2 tablespoons chopped parsley


Input: Crème fraîche, optional


Input: 1 1/2 cups wild rice


Input: 1/4 apple


Input: 3/4 cup short-grain brown rice


Input: 6 cups chicken stock, vegetable stock or water

6 cups chicken stock , vegetable stock or water

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

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Input: 1 teaspoon maple syrup, more for drizzling

1 teaspoon maple syrup , more for drizzling

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Input: Salt to taste


Input: 1 tablespoon extra virgin olive oil

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

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Input: 1 small or medium onion, finely chopped

1 small or medium onion , finely chopped

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

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Input: 1 tablespoon golden raisins


Input: 1 cup diced celery


Input: 2 garlic cloves, minced optional

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Input: 1 tablespoon butter


Input: Generous pinch of salt, or to taste

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

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

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

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

1/3 cup lightly toasted pecans , coarsely chopped

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

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Input: 2 tablespoons finely chopped fresh sage

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

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Input: 1 tablespoon amaranth seeds


Input: 1/3 cup dried cranberries


Input: 2 cups walnuts


Input: 2 seedless unpeeled oranges, preferably organic, cut into 1-inch chunks

2 seedless unpeeled oranges , preferably organic , cut into 1-inch chunks

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

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Input: 1/3 cup packed light brown sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon pepper


Input: Sea salt


Input: 2 cups pomegranate seeds


Input: 1/4 cup chopped mint leaves


Input: 1 1/4 cups pecan halves


Input: 2 1/2 cups couscous, preferably whole wheat

2$1/2 cups couscous , preferably whole wheat

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

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Input: 1 1/4 teaspoons fine sea salt, plus more to taste

1$1/4 teaspoons fine sea salt , plus more to taste

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

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Input: 1/2 cup plus 3 tablespoons extra virgin olive oil

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

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Input: Zest and juice of 1 lemon

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

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Input: 1/4 cup finely chopped scallions, white and green parts

1/4 cup finely chopped scallions , white and green parts

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 fat garlic clove, minced

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

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Input: 1 teaspoon Turkish red pepper or Aleppo pepper

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

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Input: 1 1/4 cups chopped parsley


Input: 4 large eggs


Input: 3 cups cooked, drained black or cannellini beans (or 2 15-ounce cans)

3 cups cooked , drained black or cannellini beans ( or 2 15-ounce cans )

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

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Input: 3 large eggs, beaten


Input: 3/4 cup whole-wheat flour


Input: Salt


Input: cayenne to taste


Input: 4 tablespoons extra virgin olive oil

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

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Input: 3/4 cup sour cream, Greek-style plain yogurt or crème fraîche

3/4 cup sour cream , Greek-style plain yogurt or crème fraîche

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: 1/2 pound smoked salmon, in thin strips

1/2 pound smoked salmon , in thin strips

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

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Input: 2 tablespoons shelled, toasted pumpkin seeds

2 tablespoons shelled , toasted pumpkin seeds

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

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Input: 1 cup regular golden quinoa


Input: 3/4 cup black quinoa


Input: 5 1/4 cups water, chicken stock or vegetable stock

5$1/4 cups water , chicken stock or vegetable stock

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

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Input: Salt to taste


Input: 2 tablespoons extra virgin olive oil

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

3/4 pound butternut squash , cut in small dice

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

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Input: 1 medium onion, finely chopped

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Input: 1 cup diced celery


Input: 1 tablespoon fresh thyme leaves


Input: 2 garlic cloves, minced


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

1/2 cup lightly toasted pecans , coarsely chopped

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

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Input: 1/3 cup dried cranberries


Input: 2 tablespoons chopped fresh sage


Input: Freshly ground pepper to taste

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


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

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

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

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

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

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

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Input: 1 quart water, chicken stock or vegetable stock

1 quart water , chicken stock or vegetable stock

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

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Input: Salt to taste


Input: 1 tablespoon extra virgin olive oil

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

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Input: 1 small or medium onion, finely chopped

1 small or medium onion , finely chopped

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

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Input: 1 cup diced celery


Input: 2 garlic cloves, minced


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

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

O B-UNIT B-NAME I-NAME O 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

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


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

1 tablespoon finely chopped sage ( more to taste )

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

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Input: 1 tablespoon fresh thyme leaves, coarsely chopped

1 tablespoon fresh thyme leaves , coarsely chopped

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

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Input: 1/3 cup dried cranberries


Input: 1/3 cup toasted almonds, coarsely chopped

1/3 cup toasted almonds , coarsely chopped

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

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Input: Freshly ground pepper


Input: 1 bunch kale, stemmed and washed thoroughly

1 bunch kale , stemmed and washed thoroughly

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

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

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

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

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


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

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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 1/2 cups water, chicken stock or vegetable stock

4$1/2 cups water , chicken stock or vegetable stock

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small or medium onion, finely chopped

1 small or medium onion , finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup diced celery


Input: 2 garlic cloves, minced


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

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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup dry white wine


Input: Freshly ground pepper


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

1 tablespoon finely chopped fresh sage ( more to taste )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon fresh thyme leaves


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

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

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

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

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


Input: 1/2 cup brown rice


Input: 1 quart water, chicken stock or vegetable stock

1 quart water , chicken stock or vegetable 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: Salt to taste


Input: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small or medium onion, finely chopped

1 small or medium onion , finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup diced celery


Input: 2 garlic cloves, minced optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon butter


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

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

B-QTY B-COMMENT I-COMMENT I-COMMENT B-NAME O I-COMMENT O 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: 1/2 cup lightly toasted walnuts, coarsely chopped

1/2 cup lightly toasted walnuts , coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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

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


Input: 2 tablespoons finely chopped sage


Input: 2 teaspoons fresh thyme leaves, roughly chopped

2 teaspoons fresh thyme leaves , roughly chopped

B-QTY O 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: Freshly ground pepper


Input: 1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature, plus more for the pan

1$1/4 sticks ( 10 tablespoons ) unsalted butter , at room temperature , plus more for the pan

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

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

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


Input: 2 cups all-purpose flour


Input: 2 teaspoons baking powder


Input: 1/2 teaspoon baking soda


Input: 2 teaspoons ground cinnamon


Input: 1/4 teaspoon grated nutmeg


Input: Pinch salt


Input: 1 1/2 teaspoons grated fresh ginger (or 1 teaspoon ginger powder)

1$1/2 teaspoons grated fresh ginger ( or 1 teaspoon ginger powder )

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

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

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


Input: 1 cup granulated sugar


Input: 1/2 cup packed light brown sugar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large eggs, at room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon pure vanilla extract


Input: 1 1/4 cups canned unsweetened pumpkin purée

1$1/4 cups canned unsweetened pumpkin purée

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large apple, peeled, cored and finely chopped

1 large apple , peeled , cored and finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup cranberries, halved or coarsely chopped

1 cup cranberries , halved or coarsely 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: 1 cup pecans, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Maple icing (optional; see Note)

YesCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 pounds peeled butternut, kabocha or Hubbard squash

3 pounds peeled butternut , kabocha or Hubbard squash

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: Pepper


Input: 3 tablespoons olive oil


Input: 4 ounces thinly sliced pancetta, cut crosswise in small strips

4 ounces thinly sliced pancetta , cut crosswise in small strips

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 garlic cloves, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 sage leaves, roughly chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 pounds cauliflower


Input: Salt


Input: 4 tablespoons butter


Input: 1/2 teaspoon turmeric


Input: 1/8 teaspoon cayenne


Input: 1/4 teaspoon black pepper


Input: 1/8 teaspoon nutmeg


Input: 1/8 teaspoon cloves


Input: 2 teaspoons grated fresh ginger, or 1/2 teaspoon dry ginger

2 teaspoons grated fresh ginger , or 1/2 teaspoon dry ginger

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons snipped chives


Input: 1 tablespoon fresh lime juice, or to taste

1 tablespoon fresh lime juice , or to taste

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: 3 pounds medium carrots, peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons olive oil


Input: Salt


Input: 6 garlic cloves, sliced


Input: 1/2 teaspoon cumin seed, toasted and coarsely ground

1/2 teaspoon cumin seed , toasted and coarsely ground

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 mild red pepper flakes, like Aleppo or Marash

2 teaspoons mild red pepper flakes , like Aleppo or Marash

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons paprika, smoked or unsmoked

2 teaspoons paprika , smoked or unsmoked

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: 14 tablespoons unsalted butter, softened, and more for the pan

14 tablespoons unsalted butter , softened , and more for the pan

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

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: 6 pounds Yukon Gold potatoes, peeled and cut into chunks

6 pounds Yukon Gold potatoes , peeled and cut into chunks

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons plus 1 teaspoon kosher salt

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 1/2 cups sour cream


Input: 1 teaspoon black pepper


Input: 6 tablespoons finely chopped chives


Input: 2/3 cup bread crumbs


Input: 2/3 cup grated Parmigiano-Reggiano cheese


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

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

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

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

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


Input: 1 medium onion, finely chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped fresh dill


Input: 1/4 cup chopped fresh mint


Input: 1/4 cup chopped flat-leaf parsley


Input: 1 bunch scallions, chopped


Input: Salt


Input: freshly ground pepper to taste

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


Input: 5 ounces feta cheese, crumbled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups milk


Input: 145 grams (1 cup) fine cornmeal

B-QTY 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 cup water, as needed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 fresh or 2 dry bay leaves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 to 10 cloves


Input: 8 to 10 allspice berries or juniper berries

B-QTY O O B-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: 2 to 4 sprigs of thyme

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 shallots, minced


Input: 2 tablespoons canola oil


Input: 2 green apples, peeled and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons sherry vinegar


Input: 2 cups lingonberry preserves


Input: 3 pounds small turnips or daikon radish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons olive oil


Input: Salt


Input: pepper


Input: 2 small garlic cloves, finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon capers, rinsed and roughly chopped

1 tablespoon capers , rinsed 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: Zest of 1/2 lemon


Input: 3 tablespoons flat-leaf parsley, roughly chopped

3 tablespoons flat-leaf parsley , roughly chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1/2 lemon, or to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 pounds sweet potatoes


Input: 1/4 cup olive oil


Input: 2 teaspoons paprika, sweet, hot or a combination

2 teaspoons paprika , sweet , hot or a combination

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon coarse or kosher salt

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon cumin seeds, toasted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon coriander seeds, toasted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon dark brown sugar


Input: Salt


Input: Pepper


Input: 2 pounds green cabbage, cored and cut in 1-inch strips

2 pounds green cabbage , cored and cut in 1-inch strips

B-QTY B-UNIT 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: 4 tablespoons butter


Input: 3 onions, sliced 1/4-inch thick

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large tart apples, peeled, cored and sliced 1/4-inch thick

3 large tart apples , peeled , cored and sliced 1/4-inch thick

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

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

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


Input: 2 or 3 celery stalks, thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon caraway seed


Input: 6 scallions, thinly sliced


Input: 1 small shallot, minced


Input: 2 tablespoons sherry vinegar


Input: Salt


Input: Pepper


Input: 4 tablespoons fruity olive oil


Input: 4 navel oranges


Input: 4 Fuyu persimmons


Input: 1 bunch watercress, curly cress, or upland cress, optional

1 bunch watercress , curly cress , or upland cress , optional

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

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

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


Input: 1 1/2 ounces straight rye whiskey


Input: 1 1/2 ounces lighter Italian amaro, like Nonino

1$1/2 ounces lighter Italian amaro , like Nonino

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Thin-cut lemon peel, for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups lime juice about 32 limes, chilled

4 cups lime juice about 32 limes , chilled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups lemon juice about 12 lemons, chilled

2 cups lemon juice about 12 lemons , chilled

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 dark brown sugar


Input: 1 cup dark rum, chilled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups light rum, chilled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup brandy, chilled


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

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

130 grams ( 1 cup ) fine stone-ground cornmeal

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: 50 grams (1/4 cup) unrefined sugar

B-QTY 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: 2 teaspoons baking powder


Input: 1/2 teaspoon baking soda


Input: 1/4 teaspoon salt


Input: 2 teaspoons finely chopped lemon zest

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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

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

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

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


Input: 1 egg


Input: 2/3 cup buttermilk


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

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

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

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

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


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

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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 quart water


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

B-NAME O I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT 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: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium red onion, finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon unsalted butter


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

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

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


Input: 2 ounces feta, crumbled optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons active dry yeast


Input: 1/2 teaspoon sugar


Input: 435 grams (2 cups) lukewarm water

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

130 grams ( 1 cup ) unbleached all-purpose 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: 300 grams (2 cups) whole-wheat flour, plus additional as required for kneading

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

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

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

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


Input: 130 grams (1 cup) finely ground cornmeal

130 grams ( 1 cup ) finely ground cornmeal

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/4 teaspoons salt


Input: 2 pounds leftover turkey carcass and meaty bones, or 2 pounds fresh turkey wings

2 pounds leftover turkey carcass and meaty bones , or 2 pounds fresh turkey wings

B-QTY I-COMMENT B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME O B-COMMENT B-QTY I-COMMENT I-COMMENT B-NAME 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 onion, stuck with 2 cloves

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 small carrot, peeled


Input: 1 bay leaf


Input: 2 tablespoons vegetable oil


Input: 1 cup diced onion


Input: 1 cup diced celery


Input: 1 cup diced carrot


Input: 1/2 teaspoon cumin seed


Input: 1/2 teaspoon coriander seed


Input: 1/2 teaspoon black peppercorns


Input: 6 garlic cloves, roughly chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cinnamon stick, 2 inches long

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: Cayenne


Input: 2 teaspoons salt, or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 cups unsalted turkey or chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Vegetable oil for frying (about 1 cup)

Vegetable oil for frying ( about 1 cup )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 corn tortillas, at least a day old, cut in 1/2-inch strips

4 corn tortillas , at least a day old , cut in 1/2-inch strips

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 I-COMMENT

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

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


Input: 4 to 6 cups cooked turkey meat, shredded

4 to 6 cups cooked turkey meat , shredded

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 or 2 firm-ripe avocados


Input: 6 scallions, chopped


Input: 2 jalapeños, thinly sliced


Input: 1 small bunch cilantro, leaves and tender stems, roughly chopped

1 small bunch cilantro , leaves and tender stems , roughly chopped

B-QTY O O 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 NoCAP

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


Input: Lime wedges


Input: 2 sticks unsalted butter 226 grams, at room temperature, plus more to grease pan

2 sticks unsalted butter 226 grams , at room temperature , plus more to grease pan

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

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

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


Input: 2 1/2 cups all-purpose flour 315 grams, plus more to dust the pan

2$1/2 cups all-purpose flour 315 grams , plus more to dust the pan

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

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 tablespoons (30 grams) plus 1/2 cup (80 grams) bourbon or rye whiskey

3 tablespoons ( 30 grams ) plus 1/2 cup ( 80 grams ) bourbon or rye whiskey

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

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

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


Input: 1/2 cup (90 grams) candied ginger, chopped

1/2 cup ( 90 grams ) candied ginger , chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 3/4 cup (330 grams) light brown sugar

1$3/4 cup ( 330 grams ) light brown sugar

B-QTY B-UNIT 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: 4 large eggs, at room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons (8 grams) baking powder

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: 1 teaspoon (5 grams) baking soda

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: 1 1/2 teaspoons (3 grams) ground cinnamon

1$1/2 teaspoons ( 3 grams ) ground cinnamon

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 teaspoon (5 grams) fine sea salt

B-QTY B-UNIT 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 grated nutmeg


Input: 1 cup (227 grams) sour cream

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: 1 tablespoon (15 grams) vanilla extract

1 tablespoon ( 15 grams ) vanilla extract

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: 1 1/2 teaspoon (5 grams) finely grated lemon zest

1$1/2 teaspoon ( 5 grams ) finely grated lemon zest

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium Granny Smith apples about a pound, 454 grams, peeled, cored, and coarsely grated

2 medium Granny Smith apples about a pound , 454 grams , peeled , cored , and coarsely grated

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

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

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


Input: 1 cup (120 grams) finely chopped, toasted pecans

1 cup ( 120 grams ) finely chopped , toasted pecans

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup (100 grams) granulated sugar

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: Juice of 1/2 lemon (20 grams)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 ounces slab bacon, diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 sea scallops, patted dry

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chopped white ends of leeks

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cloves garlic, sliced


Input: 1 Granny Smith apple, peeled, cored and cut in 1-inch dice

1 Granny Smith apple , peeled , cored and cut in 1-inch dice

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

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


Input: 1 smoked trout, skinned and boned

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 cup gueuze, kriek or other sour beer, preferably blond

1 cup gueuze , kriek or other sour beer , preferably blond

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

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

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


Input: 1 1/2 pounds sauerkraut, drained and squeezed dry

1$1/2 pounds sauerkraut , drained and squeezed dry

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: Salt


Input: pepper


Input: 12 small (2-inch) white potatoes, peeled

12 small ( 2-inch ) white potatoes , peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 mussels, scrubbed


Input: 2 fresh trout fillets, about 6 ounces each, skinned

2 fresh trout fillets , about 6 ounces each , skinned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1/2 lemon


Input: 1 tablespoon chopped tarragon


Input: 3 ounces gin


Input: 1 ounce dry vermouth


Input: Olive or lemon twist


Input: 2 ounces rye or bourbon whiskey

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 ounce sweet vermouth


Input: 1 dash Angostura bitters


Input: 1 maraschino cherry


Input: 5 ounces gin


Input: 1 ounce lime juice


Input: 1 pound baby spinach, rinsed, or 2 pounds bunch spinach, stemmed and washed thoroughly

1 pound baby spinach , rinsed , or 2 pounds bunch spinach , stemmed and washed thoroughly

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

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

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


Input: Salt to taste


Input: 12 ounces giant pasta shells


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 to 2 garlic cloves, to taste, cut in half, green shoots removed

1 to 2 garlic cloves , to taste , cut in half , green shoots removed

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

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


Input: 10 ounces ricotta cheese


Input: 1 egg, beaten


Input: 2 tablespoons minced chives


Input: 2 ounces Parmesan, grated about 1/2 cup

2 ounces Parmesan , grated about 1/2 cup

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper


Input: 2 cups marinara sauce, preferably homemade

2 cups marinara sauce , preferably homemade

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound butternut squash (about half of a large squash)

1 pound butternut squash ( about half of a large squash )

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

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

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


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 2 garlic cloves, minced


Input: 2 ounces walnut pieces about 1/2 cup, coarsely chopped

2 ounces walnut pieces about 1/2 cup , coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons chopped fresh marjoram, or 2 tablespoons chopped fresh sage

3 tablespoons chopped fresh marjoram , or 2 tablespoons chopped fresh sage

B-QTY B-COMMENT O O B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT O 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: Lots of freshly ground pepper

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


Input: 1 pound orecchiette


Input: 2 ounces ricotta salata, grated about 1/2 cup

2 ounces ricotta salata , grated about 1/2 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: 1 bunch beets, with a generous bunch of greens attached

1 bunch beets , with a generous bunch of greens attached

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


Input: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 or 2 garlic cloves, to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 ounces pappardelle


Input: 4 ounces goat cheese


Input: Freshly ground pepper


Input: 1 tablespoon chopped chives (optional)

1 tablespoon chopped chives ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup chopped fresh parsley


Input: 1 small cauliflower or 1/2 large cauliflower, broken into florets about 1 pound

1 small cauliflower or 1/2 large cauliflower , broken into florets about 1 pound

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


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, minced


Input: 1/4 teaspoon red chili flakes


Input: 1 14-ounce can chopped tomatoes with juice, pulsed a few times in a food processor or mini processor

1 14-ounce can chopped tomatoes with juice , pulsed a few times in a food processor or mini processor

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

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

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


Input: Pinch of sugar


Input: 2 tablespoons capers, rinsed and chopped

2 tablespoons capers , rinsed and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound perciatelli (bucatini)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup chopped fresh parsley


Input: 2 ounces pecorino, grated (1/2 cup), or 1 ounce each pecorino and Parmesan

2 ounces pecorino , grated ( 1/2 cup ) , or 1 ounce each pecorino and Parmesan

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

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

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


Input: 1/2 cup extra-virgin olive oil or herb oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 large shallots, peeled and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds mushrooms, wild or best available oyster, shiitake, cremini, trimmed and sliced

1$1/2 pounds mushrooms , wild or best available oyster , shiitake , cremini , trimmed and sliced

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

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

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


Input: 1 cup dry white wine


Input: 1 softball-size head of radicchio, halved, cored and cut into 1/2-inch slices

1 softball-size head of radicchio , halved , cored and cut into 1/2-inch slices

B-QTY O B-COMMENT I-COMMENT B-NAME O I-COMMENT O 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: Kosher salt


Input: freshly ground black pepper


Input: 4 tablespoons unsalted butter, or herb oil

4 tablespoons unsalted butter , or herb oil

B-QTY O 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: 3 large cloves garlic, peeled and minced

3 large cloves garlic , peeled and minced

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: 4 tablespoons flour, ideally instant or all-purpose

4 tablespoons flour , ideally instant or all-purpose

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups whole milk


Input: 1/2 teaspoon grated nutmeg


Input: 1 cup Gruyère cheese, grated

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup Fontina cheese, grated

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons best-quality truffle oil (optional)

2 tablespoons best-quality truffle oil ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 9-ounce boxes of no-boil lasagna sheets

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 baseball-size ball of smoked mozzarella, sliced

1 baseball-size ball of smoked mozzarella , sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup fresh Parmesan, grated

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch fresh thyme


Input: 1/2 bunch fresh rosemary


Input: 1 bunch fresh sage


Input: 5 cloves garlic, peeled


Input: 1 tablespoon kosher salt


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


Input: 4 cod fillets, about 6 ounces each (or substitute halibut, rock fish or other firm white-fleshed fish)

4 cod fillets , about 6 ounces each ( or substitute halibut , rock fish or other firm white-fleshed fish )

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

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

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


Input: Salt


Input: pepper


Input: 1 teaspoon finely grated ginger


Input: 1 teaspoon roasted sesame oil


Input: 1 teaspoon black sesame seeds


Input: 3 or 4 scallions, sliced thin

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pickled ginger, for serving

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


Input: 1 three-inch piece ginger, peeled and sliced very thin

1 three-inch piece ginger , peeled and sliced very thin

B-QTY O O B-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 red radish, sliced or 1 slice red beet, optional, for color

1 red radish , sliced or 1 slice red beet , optional , for color

B-QTY B-NAME I-NAME O I-COMMENT I-COMMENT B-QTY I-COMMENT B-NAME I-COMMENT O I-COMMENT O 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 teaspoon salt


Input: 1 tablespoon sugar


Input: 3 tablespoons rice vinegar


Input: 2 small garlic cloves, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 half-inch piece ginger, peeled and grated, or finely chopped

1 half-inch piece ginger , peeled and grated , or finely chopped

B-QTY O O 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 NoCAP

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


Input: 1 pound spinach, washed well and drained, thick stems removed

1 pound spinach , washed well and drained , thick stems 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: Salt


Input: pepper


Input: 1 1/2 pounds very fresh Pacific cod

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 to 2 cups fresh lime juice

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 red or white onion, sliced, soaked for 5 minutes in cold water, then drained and rinsed

1 red or white onion , sliced , soaked for 5 minutes in cold water , then drained and rinsed

B-QTY B-NAME I-NAME I-NAME I-NAME O I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O 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 large garlic cloves, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 jalapeño or Serrano chilies, minced seeds and membranes removed for a milder ceviche

2 jalapeño or Serrano chilies , minced seeds and membranes removed for a milder ceviche

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

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


Input: Salt


Input: freshly ground pepper


Input: 1 ripe but firm Hass avocado, diced

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped cilantro (1 bunch)

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: 5 radishes, sliced


Input: 1 head Bibb lettuce or 5- or 6-ounce bag baby spinach for serving

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

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

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


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, chopped


Input: 2 garlic cloves, minced


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

1 14-ounce can chopped tomatoes , with juice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: freshly ground pepper


Input: 1 generous bunch Swiss chard 1 3/4 to 2 pounds, stemmed and washed

1 generous bunch Swiss chard 1$3/4 to 2 pounds , stemmed and washed

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

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

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


Input: 1 pound Yukon gold potatoes or fingerlings, scrubbed and sliced

1 pound Yukon gold potatoes or fingerlings , scrubbed and sliced

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 cup flat-leaf parsley leaves, chopped 1/2 cup chopped

1 cup flat-leaf parsley leaves , chopped 1/2 cup chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds Pacific halibut or Arctic char fillets

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

NoCAP NoCAP YesCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry white wine


Input: 2 pounds Pacific cod or Pacific sea bass fillets

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

NoCAP NoCAP YesCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch cilantro, cleaned and chopped

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: 1/4 cup chopped fresh mint


Input: 2 tablespoons chopped chives


Input: 1 to 2 garlic cloves, to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: freshly ground pepper


Input: 1/2 teaspoon cumin seeds, lightly toasted and ground

1/2 teaspoon cumin seeds , lightly toasted and ground

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: 1/4 cup freshly squeezed lemon juice

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

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 large red pepper, cut in 1/4-inch dice

1 large red pepper , cut in 1/4-inch dice

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: 1/4 cup pitted imported black olive

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 teaspoons red wine vinegar


Input: 1/4 teaspoon fine sea salt


Input: 2 teaspoons honey


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: Pepper


Input: 4 small turnips, about 5 ounces, peeled

4 small turnips , about 5 ounces , peeled

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: 8 cups arugula, wild if possible

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: 4 ounces thinly sliced prosciutto, torn into bite-size pieces

4 ounces thinly sliced prosciutto , torn into bite-size pieces

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: 3 cups dry red wine


Input: 7 to 8 pounds bone-in short ribs, separated into whole ribs

7 to 8 pounds bone-in short ribs , separated into whole ribs

B-QTY O O O B-NAME I-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT B-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: Kosher salt


Input: 2 whole heads garlic, papery outer skins removed, cut in half horizontally

2 whole heads garlic , papery outer skins removed , cut in half horizontally

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

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

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


Input: 5 large fresh shiitake mushroom caps, halved

5 large fresh shiitake mushroom caps , halved

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 carrots, peeled and chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium yellow onions, peeled and quartered

2 medium yellow onions , peeled and quartered

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: 1 celery stalk, chopped


Input: 1 4-inch piece fresh ginger, peeled and sliced crosswise 1/4-inch thick

1 4-inch piece fresh ginger , peeled and sliced crosswise 1/4-inch thick

B-QTY O O 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 NoCAP

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


Input: About a dozen allspice berries, lightly crushed

About a dozen allspice berries , lightly crushed

O O B-UNIT B-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: 1 cinnamon stick


Input: 1 sheet konbu, 5 inches by 6 inches available at Japanese or health-food stores

1 sheet konbu , 5 inches by 6 inches available at Japanese or health-food stores

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

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

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


Input: A dozen sprigs fresh thyme


Input: 6 to 8 cups chicken stock, homemade or low-sodium canned

6 to 8 cups chicken stock , homemade or low-sodium canned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons red wine vinegar


Input: 6 tablespoons white or light brown sugar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 limes


Input: 4 to 6 bananas


Input: 2 tablespoons red wine vinegar


Input: 2 tablespoons fresh lime juice


Input: 1 garlic clove


Input: 2 teaspoons sugar, or to taste

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 teaspoon kosher salt, or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon freshly ground black pepper, or to taste

1/2 teaspoon freshly ground black pepper , or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup vegetable oil


Input: 1/2 cup olive oil


Input: 3/4 cup dried hibiscus flowers, also known as Jamaica flowers (see note)

3/4 cup dried hibiscus flowers , also known as Jamaica flowers ( see note )

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

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

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


Input: 18 to 20 ounces spinach leaves, rinsed, drained and thickly sliced

18 to 20 ounces spinach leaves , rinsed , drained and thickly sliced

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

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

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


Input: 1 pound white or brown button mushrooms, trimmed and sliced

1 pound white or brown button mushrooms , trimmed and sliced

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME I-NAME O B-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 thinly sliced scallions, white and light green parts only

6 thinly sliced scallions , white and light green parts only

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: 3/4 cup caramelized almonds (see recipe)

3/4 cup caramelized almonds ( see recipe )

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 plus 1 tablespoon unsalted butter or pareve margarine

B-QTY B-UNIT B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 ounces bittersweet chocolate


Input: 1 cup pecans


Input: 6 large eggs


Input: 1 teaspoon vanilla extract


Input: 1 cup sugar


Input: Dash of salt


Input: 3 tablespoons grated piloncillo sugar or brown sugar

B-QTY B-UNIT B-COMMENT B-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: Finely grated zest of 1 lime

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 2 limes (about 1/4 cup juice)

Juice of 2 limes ( about 1/4 cup juice )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pint strawberries, washed, hulled and halved

1 pint strawberries , washed , hulled and halved

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pint blackberries, washed


Input: Lightly sweetened whipped cream, optional

Lightly sweetened whipped cream , optional

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 long-cut pigs’ trotters


Input: 1/4 cup salt


Input: 1 medium carrot, chopped


Input: 2 ribs celery, chopped


Input: 1 medium onion, chopped


Input: 12 black peppercorns


Input: 1 bay leaf


Input: 4 sprigs thyme


Input: 1 teaspoon coriander seed


Input: 1 teaspoon fennel seed


Input: 1 bulb fennel, trimmed


Input: 2 ribs celery, trimmed


Input: 4 small radishes, quartered


Input: 1 shallot, sliced thin


Input: 1 tablespoon capers


Input: 1 tablespoon chopped cornichons


Input: 1 teaspoon Coleman’s mustard


Input: 1 teaspoon Dijon mustard


Input: 1 1/2 tablespoons red-wine vinegar


Input: Kosher salt


Input: Freshly ground black pepper


Input: 1/4 cup olive oil


Input: Good flaky sea salt


Input: 3 medium zucchini, shredded


Input: Salt


Input: freshly ground black pepper


Input: 3 large eggs, beaten


Input: 1/2 cup all-purpose flour


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 cup crumbled feta cheese


Input: 3 scallions, finely chopped


Input: 1/3 cup finely chopped dill


Input: 1 teaspoon baking powder


Input: 4 to 6 tablespoons vegetable oil, more as needed

4 to 6 tablespoons vegetable oil , more as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup plain yogurt


Input: 2 cloves garlic, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt


Input: 4 large eggs


Input: 2 teaspoons vanilla extract


Input: 1 cup cultured buttermilk (see note)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Juice of 1 lemon, strained

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons lemon juice


Input: 1 teaspoon grated lemon zest


Input: 1/4 pound (1 stick) unsalted butter

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Input: 2 large heads garlic, broken into cloves do not peel

2 large heads garlic , broken into cloves do not peel

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Input: 1 leek, pale green and white parts only, sliced

1 leek , pale green and white parts only , sliced

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

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Input: 3 shallots, peeled and halved

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

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Input: 1 bay leaf


Input: 10 green peppercorns


Input: 2 tablespoons olive oil


Input: 2 cups thinly sliced white asparagus (about 1 pound, trimmed)

2 cups thinly sliced white asparagus ( about 1 pound , trimmed )

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

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Input: 1 leek, white part only, thinly sliced

1 leek , white part only , thinly sliced

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

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Input: 1 lemon grass stalk, trimmed and cut into 4 pieces

1 lemon grass stalk , trimmed and cut into 4 pieces

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Input: 1 cup whole milk


Input: 1/4 vanilla bean, split and scraped

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

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Input: 2 tablespoons yuzu juice available at Japanese markets, fresh Meyer lemon juice or fresh lime juice, more to taste

2 tablespoons yuzu juice available at Japanese markets , fresh Meyer lemon juice or fresh lime juice , more to taste

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

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


Input: Sea salt


Input: freshly ground black pepper


Input: Crab salad (see recipe)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Bay leaf salt (see recipe)

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

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Input: 3 cups cultured buttermilk (see note)

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Input: 1/4 cup kosher salt


Input: 1/4 cup hot sauce, like Frank's

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Input: 1/4 cup Worcestershire sauce


Input: 10 sage leaves, thinly sliced

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

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Input: 2 chickens, each cut into 8 pieces

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

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Input: 4 cups flour


Input: Kosher salt


Input: 3 eggs


Input: 4 cups buttermilk


Input: 3 cups finely ground white or yellow cornmeal

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

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Input: 20 leaves sage, minced


Input: 1/4 cup dry mustard


Input: 2 tablespoons paprika


Input: 1/2 cup dried thyme


Input: About 2 quarts vegetable oil


Input: Salt


Input: 2 star anise


Input: Juice of 1 lemon


Input: 3 ¼ pounds fennel, quartered, fronds reserved

3   1/4 pounds fennel, quartered, fronds reserved

3$1/4 pounds fennel , quartered , fronds reserved

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

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Input: ¼ cup plus 3 tablespoons heavy cream

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

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Input: 3 tablespoons extra virgin olive oil

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

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Input: Freshly ground black pepper


Input: 1 large tomato


Input: 3 tablespoons extra virgin olive oil

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

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Input: ½ cup minced about 2 shallots

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

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Input: Pinch of herbes de Provence


Input: ½ cup white wine


Input: 1 tablespoon heavy cream


Input: 7 tablespoons cold butter, cut into pieces

7 tablespoons cold butter , cut into pieces

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

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Input: Salt


Input: freshly ground black pepper


Input: 2 sprigs basil, leaves very thinly sliced

2 sprigs basil , leaves very thinly sliced

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Input: 1 whole striped bass, about 5 pounds, scaled, gutted, central bone removed (see note)

1 whole striped bass , about 5 pounds , scaled , gutted , central bone removed ( see note )

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

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Input: Salt


Input: 1 egg yolk


Input: 1 tablespoon Dijon mustard


Input: Freshly ground black pepper


Input: 2/3 cup extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: ½ bunch basil, leaves very thinly sliced

1/2 bunch basil, leaves very thinly sliced

1/2 bunch basil , leaves very thinly sliced

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Input: 8 to 12 soft-shell crabs, cleaned

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Input: Nonstick pan spray


Input: 3 large eggs


Input: 1 cup sour cream


Input: 1 teaspoon vanilla extract


Input: 1/2 teaspoon finely grated lemon zest

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

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Input: 2 1/2 cups cake flour


Input: 1/2 cup finely ground almonds


Input: 1 1/2 cups sugar


Input: 3/4 teaspoon baking powder


Input: 3/4 teaspoon baking soda


Input: 3/4 teaspoon salt


Input: 4 large egg whites


Input: 1 cup sugar


Input: Large pinch salt