Input: 1 ounce (about 1 cup) dried porcini mushrooms

1 ounce ( about 1 cup ) dried porcini mushrooms

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Input: 2 tablespoons extra-virgin olive oil


Input: 1 medium onion or 2 shallots, chopped

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Input: 4 garlic cloves, minced


Input: 1 pound mushrooms, cleaned, trimmed, and sliced 1/2 inch thick

1 pound mushrooms , cleaned , trimmed , and sliced 1/2 inch thick

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

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Input: 1 pound wild mushrooms or oyster mushrooms, cleaned, trimmed and sliced thick or torn into pieces

1 pound wild mushrooms or oyster mushrooms , cleaned , trimmed and sliced thick or torn into pieces

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

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Input: Salt to taste


Input: 1 tablespoon all-purpose flour


Input: 1/2 cup fruity red wine, such as a Côtes du Rhone

1/2 cup fruity red wine , such as a Côtes du Rhone

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

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Input: 2 teaspoons chopped fresh rosemary or 1 teaspoon crumbled dried

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

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Input: 2 teaspoons chopped fresh sage or thyme leaves

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

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Input: 1 cup chicken stock or vegetable stock

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Input: Black pepper


Input: 1 teaspoon honey


Input: 1 1/2 ounces Nemiroff honey pepper vodka

1$1/2 ounces Nemiroff honey pepper vodka

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Input: 1 1/2 ounces B&B liqueur


Input: 1 pound sweet potatoes, scrubbed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound pumpkin, seeds removed

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

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Input: 2 tart apples, such as Granny Smith or Braeburn

2 tart apples , such as Granny Smith or Braeburn

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

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Input: 2 tablespoons lime juice


Input: 5 tablespoons plain Greek-style yogurt


Input: 2 tablespoons unsalted butter, melted

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Input: 2 tablespoons maple syrup


Input: Pinch of salt


Input: Pinch of freshly grated nutmeg


Input: 1 bag fresh cranberries


Input: 1 whole navel orange, skin included, washed and cut into chunks

1 whole navel orange , skin included , washed and cut into chunks

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

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Input: 1/2 cup shelled pecans


Input: 1/3 cup mild honey, such as clover

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

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Input: 2 tablespoons peanut oil


Input: 1 small onion, chopped


Input: 2 cloves garlic, minced


Input: 1 tablespoon minced fresh ginger


Input: 1 teaspoon ground cumin


Input: 1 teaspoon ground coriander


Input: 1/4 to 1/2 teaspoon turmeric


Input: 1/8 teaspoon cayenne, or to taste

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Input: 1 cup tomatoes, chopped (canned are fine; include their juice)

1 cup tomatoes , chopped ( canned are fine; include their juice )

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

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Input: 1 cup coconut milk


Input: Salt


Input: freshly ground pepper


Input: 1/2 pound fresh spinach, trimmed of thick stems, washed and roughly chopped

1/2 pound fresh spinach , trimmed of thick stems , washed and roughly chopped

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

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Input: 2 cups leftover turkey, white or dark meat or a combination, roughly chopped

2 cups leftover turkey , white or dark meat or a combination , roughly chopped

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

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Input: Freshly chopped cilantro for garnish

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


Input: 1 1/2 pounds butternut squash


Input: 1/2 cup extra virgin olive oil, more for drizzling

1/2 cup extra virgin olive oil , more for drizzling

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

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Input: 3/4 teaspoon kosher salt, more for squash

3/4 teaspoon kosher salt , more for squash

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Input: Freshly ground black pepper


Input: 1 small bunch (about 1/2 pound) lacinato kale, center ribs removed

1 small bunch ( about 1/2 pound ) lacinato kale , center ribs removed

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

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Input: 8 ounces pasta (penne rigate works well)

8 ounces pasta ( penne rigate works well )

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Input: 1/3 cup toasted pine nuts


Input: 2 large garlic cloves, roughly chopped

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Input: Finely grated zest of 1 lemon

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

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Input: Freshly squeezed lemon juice, to taste

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

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Input: Grated Parmesan cheese, for serving

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

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Input: 1 3/4 cups sugar


Input: 1 3/4 cups puréed cooked pumpkin (from 1 3/4-pound raw wedge); canned is O.K.

1$3/4 cups puréed cooked pumpkin ( from 1$3/4-pound raw wedge ) ; canned is O.K.

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Input: 4 cups milk


Input: 1/4 cup semolina


Input: 6 large eggs, lightly beaten

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Input: 1/2 teaspoon pure vanilla extract


Input: 1/4 teaspoon salt


Input: Vegetable oil, for brushing


Input: 1/4 cup green pumpkinseeds


Input: 1/4 teaspoon kosher salt


Input: 1/4 teaspoon cinnamon


Input: 2 small red bell peppers, quartered lengthwise, stemmed and seeded

2 small red bell peppers , quartered lengthwise , stemmed and seeded

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

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Input: 2 tablespoons extra virgin olive oil, more for drizzling

2 tablespoons extra virgin olive oil , more for drizzling

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

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Input: 1 medium onion, chopped


Input: 5 thyme sprigs


Input: 1 bay leaf


Input: Salt to taste


Input: 2 cups leftover mashed sweet potatoes (from 1 1/2 pounds raw sweet potatoes)

2 cups leftover mashed sweet potatoes ( from 1$1/2 pounds raw sweet potatoes )

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

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Input: 4 cups chicken stock


Input: Pinch of saffron threads


Input: Freshly ground white pepper to taste

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

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Input: 1 cup all-purpose flour


Input: 1 cup milk


Input: 2 large eggs, lightly beaten

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

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Input: 2 tablespoons melted butter, more for brushing

2 tablespoons melted butter , more for brushing

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

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Input: Salt


Input: 2 tablespoons extra virgin olive oil

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

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Input: 3/4 pound mixed fresh mushrooms, halved and thinly sliced

3/4 pound mixed fresh mushrooms , halved and thinly sliced

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: 2 shallots, finely chopped


Input: 2 garlic cloves, finely chopped

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

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Input: 1/2 teaspoon thyme leaves


Input: 5 ounces baby spinach, coarsely chopped

5 ounces baby spinach , coarsely chopped

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

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Input: 1 1/2 cups shredded leftover turkey meat

1$1/2 cups shredded leftover turkey meat

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

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Input: 3/4 cup crème fraîche


Input: 2 tablespoons snipped chives


Input: 1/2 cup grated Parmigiano-Reggiano cheese


Input: Freshly ground pepper to taste

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


Input: Freshly grated nutmeg to taste

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


Input: 1 tablespoon butter


Input: 1/4 cup sliced leeks, light green and white parts only

1/4 cup sliced leeks , light green and white parts only

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

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Input: Salt


Input: 2 sprigs thyme, leaves roughly chopped

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

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Input: 2 sprigs parsley, leaves roughly chopped

2 sprigs parsley , leaves roughly chopped

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

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Input: 1 large farm-fresh egg


Input: About 2 tablespoons half-and-half


Input: Coarsely ground black pepper


Input: Grilled or toasted bread slices


Input: One 5-to-5 1/2-pound chicken


Input: Sea salt


Input: 4 ribs celery


Input: 1 medium carrot, peeled


Input: 1 medium leek, white and light-green parts only

1 medium leek , white and light-green parts only

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Input: 3 sprigs savory or thyme


Input: 3 bay leaves


Input: 1 large head garlic


Input: 1-2 dried, medium-spicy chilies, like chilhuacle, ancho or New Mexican

1-2 dried , medium-spicy chilies , like chilhuacle , ancho or New Mexican

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

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Input: 1 1/2 tablespoons olive oil


Input: Half of a small savoy cabbage, cored and cut into 3/4-inch cubes

Half of a small savoy cabbage , cored and cut into 3/4-inch cubes

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

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Input: Freshly ground black pepper


Input: 1 lime, cut into wedges

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

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Input: 3 large Idaho or other baking potatoes, peeled and quartered lengthwise, then thinly sliced crosswise

3 large Idaho or other baking potatoes , peeled and quartered lengthwise , then thinly sliced crosswise

B-QTY B-UNIT B-NAME I-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

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Input: 3 cups delicate-flavored Spanish olive oil

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

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Input: 1 tablespoon plus 1 teaspoon salt, or to taste

1 tablespoon plus 1 teaspoon salt , or to taste

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

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Input: 1/2 medium white onion, thinly sliced

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

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Input: 4 large eggs


Input: Mayonnaise, for serving, optional

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

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Input: Juice of 1/2 lemon


Input: 1 pound apples, peeled, cored and diced

1 pound apples , peeled , cored and diced

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Input: 1 1/2 pounds ripe, juicy pears, peeled, cored and diced

1$1/2 pounds ripe , juicy pears , peeled , cored and diced

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

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Input: 1/3 cup sugar


Input: 1 teaspoon vanilla extract


Input: 1/4 teaspoon powdered ginger


Input: Butter for the ramekin (or ramekins)

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

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Input: 8 large egg whites


Input: 1/8 teaspoon cream of tartar


Input: 4 apples, preferably on the tart side, peeled, cored and cut into sixths

4 apples , preferably on the tart side , peeled , cored and cut into sixths

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

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Input: 3 ripe but firm pears, peeled, cored and cut into sixths

3 ripe but firm pears , peeled , cored and cut into sixths

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

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Input: 2 tablespoons freshly squeezed lemon juice (more to taste)

2 tablespoons freshly squeezed lemon juice ( more to taste )

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

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Input: 1 cup apple juice


Input: A handful of golden raisins


Input: 2 tablespoons chopped candied ginger


Input: 2 tablespoons agave syrup


Input: 1/4 to 1/2 teaspoon ground cinnamon (to taste)

1/4 to 1/2 teaspoon ground cinnamon ( to taste )

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Input: 1/2 teaspoon freshly grated nutmeg


Input: 1 tablespoon whisky


Input: Juice of 1/2 lemon


Input: 1 pound quince


Input: 1 pound apples


Input: 1/3 cup agave syrup


Input: 1/2 cup water


Input: 1/2 teaspoon ground cinnamon


Input: 1 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 olive oil, more as needed

2 tablespoons olive oil , more as needed

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

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Input: 1 shallot or small onion, chopped

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

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Input: 1 tablespoon minced garlic


Input: 2 cups crimini, shiitake or button mushrooms, cleaned, trimmed and sliced

2 cups crimini , shiitake or button mushrooms , cleaned , trimmed and sliced

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

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Input: 1/2 pound cut pasta like gemelli or penne, or long pasta broken into bits

1/2 pound cut pasta like gemelli or penne , or long pasta broken into bits

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

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Input: Salt and freshly ground black pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry white wine or water

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

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Input: 3 to 4 cups chicken or vegetable stock

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Input: 2 boneless chicken thighs, diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chopped fresh parsley, optional

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


Input: Freshly grated Parmesan, optional

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


Input: Freshly grated Parmesan, optional

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


Input: 1 1/2 quarts chicken or turkey stock

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

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Input: Salt


Input: freshly ground pepper to taste

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


Input: 2 large or extra large eggs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons semolina


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

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

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 6-ounce bag baby spinach, or 1 bunch spinach, stemmed, washed, dried and coarsely chopped

1 6-ounce bag baby spinach , or 1 bunch spinach , stemmed , washed , dried and coarsely chopped

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

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


Input: 2 quarts turkey stock or chicken stock

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

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Input: 4 celery stalks, with leaves, thinly sliced

4 celery stalks , with leaves , thinly sliced

B-QTY B-NAME O 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: 2 leeks, white part only, cleaned and sliced

2 leeks , white part only , cleaned and sliced

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 garlic cloves, green shoots removed, thinly sliced

4 garlic cloves , green shoots removed , thinly sliced

B-QTY B-NAME O 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: Salt


Input: freshly ground pepper to taste

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


Input: Juice of 1 to 2 lemons, to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound zucchini, sliced


Input: 2 cups shredded leftover turkey (optional)

2 cups shredded leftover turkey ( 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: 1/2 cup basmati rice, cooked

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped cilantro


Input: Kosher salt


Input: 1 cup basmati rice


Input: 2 shallots, minced


Input: 2 tablespoons sherry


Input: vinegar


Input: 2 oranges


Input: 1/2 teaspoon ground ginger


Input: 1/2 teaspoon paprika


Input: 1/2 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon ground cumin


Input: Pinch cayenne


Input: 6 tablespoons extra-virgin olive oil


Input: 1 smoked duck-breast half


Input: 1 cup crisp green olives, pitted

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped cilantro


Input: Kosher salt


Input: 2 pounds baking potatoes, peeled and cut into chunks

2 pounds baking potatoes , peeled and cut into chunks

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds carrots, peeled and cut into chunks

2 pounds carrots , peeled and cut into chunks

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2-4 tablespoons butter


Input: Pinch saffron, crumbled


Input: Grated zest of one lemon


Input: 1/4 to 1/2 cup milk or crème fraîche

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 stick (4 ounces) unsalted butter

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 cup raisins


Input: 2/3 cup plus 3 tablespoons dark rum

O 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: 2 cups cake flour


Input: 1/2 teaspoon cinnamon


Input: 2 teaspoons baking powder


Input: 1/2 teaspoon salt


Input: 3 large eggs


Input: 3/4 cup, packed, light brown sugar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups heavy cream, whipped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Nonstick cooking oil spray


Input: 1 very ripe medium banana


Input: 1/3 cup canola oil


Input: 2/3 cup sugar


Input: 1 teaspoon vanilla extract


Input: 3/4 cup plus 2 tablespoons all-purpose flour, or as needed

3/4 cup plus 2 tablespoons all-purpose flour , or as needed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon baking soda


Input: 1/4 teaspoon salt


Input: 1/4 teaspoon ground cinnamon


Input: 2 cups quick-cooking (not instant) oatmeal or rolled oats

2 cups quick-cooking ( not instant ) oatmeal or rolled oats

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped walnuts


Input: 1/2 cup chocolate chips (vegan, if desired)

1/2 cup chocolate chips ( vegan , if desired )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 ounces blanco tequila


Input: 3/4 ounce lemon juice


Input: 3/4 ounce simple syrup


Input: 1/4 ounce Campari


Input: 1 1/2 ounces cava or other dry sparkling wine

1$1/2 ounces cava or other dry sparkling wine

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: Strip of grapefruit peel for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces sweet Italian vermouth, like Carpano Antica

2 ounces sweet Italian vermouth , like Carpano Antica

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP YesCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 ounce Fernet-Branca


Input: 1 1/2 ounces seltzer


Input: Slice of orange peel


Input: 4 ounces (1/2 cup) Demerara simple syrup (see note)

4 ounces ( 1/2 cup ) Demerara simple syrup ( see note )

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

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

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


Input: 4 ounces lime juice


Input: 4 ounces pineapple juice (not from concentrate)

4 ounces pineapple juice ( not from concentrate )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 ounce (2 tablespoons) passion fruit purée (if frozen, thaw first)

1 ounce ( 2 tablespoons ) passion fruit purée ( if frozen , thaw first )

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

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

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


Input: 1 ounce maraschino liqueur


Input: 4 ounces aged South American or Caribbean white rum

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

NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces amber rum


Input: Cinnamon, for shaking


Input: Grated nutmeg, for shaking

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


Input: 1 1/4 cups finely grated Parmigiano-Reggiano

1$1/4 cups finely grated Parmigiano-Reggiano


Input: 2 sheets puff pastry (preferably all butter), defrosted but not unfolded

2 sheets puff pastry ( preferably all butter ) , defrosted but not unfolded

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

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

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


Input: 1/2 teaspoon pimenton (Spanish smoked paprika, hot or sweet)

1/2 teaspoon pimenton ( Spanish smoked paprika , hot or sweet )

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

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

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


Input: 2 1/2 ounces (5 tablespoons) aged white Martinique rum

2$1/2 ounces ( 5 tablespoons ) aged white Martinique rum

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 YesCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 ounce (1 tablespoon) Lemon Hart 151-proof Demerara rum

1/2 ounce ( 1 tablespoon ) Lemon Hart 151-proof Demerara rum

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 ounce green Chartreuse


Input: 3/4 ounce (1 1/2 tablespoons) lime juice

3/4 ounce ( 1$1/2 tablespoons ) lime juice

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: 3/4 ounce Demerara simple syrup (see note)

3/4 ounce Demerara simple syrup ( see note )

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 dashes Angostura bitters


Input: 1/8 teaspoon Mexican hot sauce


Input: 1 1/2 ounces (3 tablespoons) ginger beer

1$1/2 ounces ( 3 tablespoons ) ginger beer

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 slice fresh ginger (for garnish)

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: Lime wedge (for garnish)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 ounce (1 tablespoon) Benedictine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 2 ounces (1/4 cup) amber rum

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 or 2 dashes Angostura bitters

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 strip lemon peel, for garnish

B-QTY B-UNIT 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 quart whole milk


Input: 1 cup half-and-half


Input: 1 1/2 cups bourbon, other whiskey or brandy

1$1/2 cups bourbon , other whiskey or brandy

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: 1 cup powdered sugar, sifted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon vanilla extract


Input: Freshly grated nutmeg, for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon mayonnaise


Input: 12 thin slices baguette, brushed with olive oil and toasted

12 thin slices baguette , brushed with olive oil and toasted

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 hard-boiled eggs, preferably still warm, peeled and quartered

3 hard-boiled eggs , preferably still warm , peeled and quartered

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: pepper


Input: 3 slices cooked bacon, broken into bite-size pieces

3 slices cooked bacon , broken into bite-size pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon finely snipped chives


Input: 6 mint leaves, plus the tip of a mint sprig for garnish

6 mint leaves , plus the tip of a mint sprig for garnish

B-QTY B-NAME O O B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME 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: 3/4 ounce (1 1/2 tablespoons) lime juice

3/4 ounce ( 1$1/2 tablespoons ) lime juice

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 ounce (2 tablespoons) simple syrup, see note

1 ounce ( 2 tablespoons ) simple syrup , see note

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 ounces (3 tablespoons) amber rum

1$1/2 ounces ( 3 tablespoons ) amber rum

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 or 2 dashes Angostura bitters

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces Champagne


Input: 1 lime slice


Input: 1/2 ounce (1 tablespoon) tawny Port

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/2 ounce pear liqueur


Input: 2 ounces (1/4 cup) dark rum

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 to 2 dashes Bittermens Xocolatl Mole bitters

NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 head of cabbage


Input: 3/4 pound ground beef


Input: 2 tablespoons uncooked rice


Input: 2 onions, 1 grated and 1 sliced

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Input: 1 1/2 teaspoons ketchup


Input: 1 egg


Input: Salt


Input: pepper to taste


Input: 1 large can tomatoes


Input: 1 large can tomato soup (or sauce)

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NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup brown sugar


Input: Lemon juice to taste


Input: About 6 ginger snaps


Input: Noodles


Input: Butter


Input: 8 ounces bourbon


Input: 4 ounces fresh lime juice


Input: 4 ounces mint-infused simple syrup*


Input: 4 ounces Concord grape reduction**


Input: 4 cups ice


Input: Mint sprigs, for garnish


Input: 1 tablespoon salt


Input: 2 tablespoons brown sugar


Input: 1 tablespoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon ground cumin


Input: 1 tablespoon chili powder


Input: 2 tablespoons paprika


Input: 1 rack spareribs, 2 to 3 pounds

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: 2 1 3/4-inch-thick slices challah bread from middle of loaf

2 1$3/4-inch-thick slices challah bread from middle of loaf

B-QTY O B-UNIT 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 ounces grated Gruyère cheese (about 3/4 cup)

3 ounces grated Gruyère cheese ( about 3/4 cup )

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 small red onion, very thinly sliced

1/4 small red onion , very thinly sliced

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: 2 large eggs, lightly beaten

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup whole milk


Input: 1/4 teaspoon kosher salt


Input: 1/4 teaspoon ground black pepper


Input: 2 tablespoons extra virgin olive oil

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

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Input: 1 small apple, cored, quartered and very thinly sliced

1 small apple , cored , quartered and very thinly sliced

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Fried eggs, for serving, optional

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups water


Input: 2 to 3 tablespoons brown sugar or honey (to taste)

2 to 3 tablespoons brown sugar or honey ( to taste )

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

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


Input: 1 teaspoon orange flower water (optional; available at Middle Eastern markets)

1 teaspoon orange flower water ( optional; available at Middle Eastern markets )

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

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

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


Input: 3 tablespoons chopped dried apricots


Input: 2 tablespoons currants or raisins


Input: 1 tablespoon unsalted butter (optional)

1 tablespoon unsalted butter ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup couscous


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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon salt (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 navel oranges


Input: 6 dates, pitted and cut in quarters lengthwise

6 dates , pitted and cut in quarters lengthwise

B-QTY B-NAME O 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: Pomegranate seeds for garnish


Input: 2 cups water


Input: 2 cups low-fat milk


Input: 1/4 teaspoon salt (or to taste)

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NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup steel-cut oats


Input: 1 teaspoon unsalted butter (optional)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 to 4 tablespoons dried fruit, such as raisins, chopped dried apricots, dried cranberries

2 to 4 tablespoons dried fruit , such as raisins , chopped dried apricots , dried cranberries

B-QTY O O O B-NAME I-NAME O I-COMMENT I-COMMENT I-COMMENT O I-COMMENT B-NAME I-COMMENT O B-NAME 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 to 2 teaspoons maple syrup, agave syrup, honey or brown sugar (more to taste)

1 to 2 teaspoons maple syrup , agave syrup , honey or brown sugar ( more to taste )

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


Input: Fresh fruit (such as diced apples and pears, optional)

Fresh fruit ( such as diced apples and pears , optional )

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

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

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


Input: 1 cup granola


Input: 1/2 cup low-fat milk


Input: 1 cup golden raisins


Input: 1 cup whole wheat flour


Input: 2 teaspoons baking powder


Input: 1/2 teaspoon baking soda


Input: 1/4 teaspoon salt


Input: 2 large or extra large eggs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup mild honey, such as clover

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 cup buttermilk or plain low-fat yogurt

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup canola oil


Input: 1 teaspoon vanilla extract


Input: 1/2 cup rolled oats


Input: 1/2 cup low-fat milk


Input: 1 cup whole wheat flour


Input: 1/2 cup unbleached all-purpose flour


Input: 2 teaspoons baking powder


Input: 1 teaspoon baking soda


Input: 1 tablespoon sugar


Input: 1/4 teaspoon salt


Input: 2 large eggs


Input: 1 1/2 cups buttermilk


Input: 1 teaspoon vanilla extract


Input: 3 tablespoons canola oil


Input: 1 cup fresh or frozen blueberries

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups chicken stock


Input: 1/2 teaspoon saffron threads


Input: 3 tablespoons extra-virgin olive oil


Input: 6 ounces chorizo, sliced


Input: 6 ounces merguez (lamb sausage), sliced

6 ounces merguez ( lamb sausage ) , sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 6 ounces garlic sausage, sliced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large onion, finely chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup red bell pepper, finely chopped

1/2 cup red bell pepper , finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cloves garlic, minced


Input: 1 teaspoon Spanish smoked paprika


Input: 1 1/2 cups Spanish short-grain rice


Input: 1/2 cup tomato purée, fresh or canned

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: Salt


Input: Freshly ground black pepper


Input: 1/2 tablespoon chopped flat-leaf parsley


Input: 3 to 4 tablespoons Cointreau or other orange liqueur

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 pounds salmon fillet with skin

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup sugar


Input: 3/4 cup coarse salt


Input: 1/2 tablespoon fennel seeds, toasted and crushed

1/2 tablespoon fennel seeds , toasted and crushed

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: Zest of 1 lemon, grated

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Zest of 1 lime, grated

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Zest of 1 orange, grated

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 thyme sprigs, leaves crushed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 dried bay leaf, crumbled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Citrus crème fraîche, for garnish. (See recipe.)

Citrus crème fraîche , for garnish. ( See recipe. )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound (about 2 medium) Yukon Gold or other all-purpose potatoes

1 pound ( about 2 medium ) Yukon Gold or other all-purpose potatoes

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

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

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


Input: 1 medium beet (about 8 ounces), peeled

1 medium beet ( about 8 ounces ) , peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: Half a celery root (about 8 ounces), peeled

Half a celery root ( about 8 ounces ) , peeled

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 medium onion, peeled


Input: 1 large egg


Input: 1 teaspoon salt


Input: Freshly ground black pepper


Input: Vegetable oil for frying


Input: Apple sauce or sour cream, for serving

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups blueberries


Input: 1 cup sugar


Input: 1/2 teaspoon peeled, finely grated fresh ginger

1/2 teaspoon peeled , finely grated fresh ginger

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Finely grated zest of 1 lemon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon port wine


Input: 1 cup apple cider


Input: 5 1/2 cups all-purpose flour, more for rolling dough

5$1/2 cups all-purpose flour , more for rolling dough

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 1/2 teaspoons baking powder


Input: 1 teaspoon baking soda


Input: 1/4 teaspoon salt


Input: 1/4 teaspoon freshly grated nutmeg


Input: 1 1/2 teaspoons ground cinnamon


Input: 4 tablespoons unsalted butter, at room temperature

4 tablespoons unsalted butter , at room temperature

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 1/2 cups granulated sugar


Input: 1/4 cup packed brown sugar


Input: 2 large eggs


Input: 1 teaspoon vanilla extract


Input: 1/2 cup buttermilk


Input: 1 medium Honeycrisp apple or other tart cooking apple, peeled and cut into 1/4-inch dice

1 medium Honeycrisp apple or other tart cooking apple , peeled and cut into 1/4-inch dice

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

NoCAP NoCAP YesCAP 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: Vegetable oil, for frying


Input: Blueberry ginger jam, for serving (see recipe)

Blueberry ginger jam , for serving ( see recipe )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 6 tablespoons lingonberry preserves


Input: 1/4 cup walnut oil


Input: 2 tablespoons sherry vinegar


Input: 1 very small head (about 1 pound) red cabbage, thoroughly cored and very thinly sliced

1 very small head ( about 1 pound ) red cabbage , thoroughly cored and very thinly sliced

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

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

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


Input: 1/4 cup walnuts, roasted and roughly chopped

1/4 cup walnuts , roasted 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: Salt


Input: freshly ground black pepper


Input: Half an apple, cored and sliced into thin julienne

Half an apple , cored and sliced into thin julienne

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Brown bread


Input: butter


Input: cheese for serving, optional

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


Input: 3/4 cup crème fraîche or sour cream

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Zest of 1 lemon, grated

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Zest of 1 lime, grated

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Zest of 1 orange, grated

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon freshly squeezed orange juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons fresh tarragon, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 scallion, minced


Input: Salt


Input: freshly ground pepper


Input: 1 lemon, yellow zest grated

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 small or 4 large apples, peeled and cored

6 small or 4 large apples , peeled and cored

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons unsalted butter, softened

6 tablespoons unsalted butter , softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt


Input: 1/2 teaspoon ground cinnamon, or any combination of cinnamon, ground ginger and ground cardamom

1/2 teaspoon ground cinnamon , or any combination of cinnamon , ground ginger and ground cardamom

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

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

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


Input: 1/4 teaspoon ground nutmeg


Input: 1 heaping teaspoon dark brown sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 heaping tablespoon dark or golden raisins, or a combination

1 heaping tablespoon dark or golden raisins , or a combination

B-QTY O O B-NAME I-NAME I-NAME I-NAME O B-NAME 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: Dollops of crème fraîche, whipped cream or ice cream (such as vanilla or dulce de leche) for serving

Dollops of crème fraîche , whipped cream or ice cream ( such as vanilla or dulce de leche ) for serving

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

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

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

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


Input: 2 pounds good-quality bittersweet chocolate, chopped into bean-size pieces (by hand or in a food processor)

2 pounds good-quality bittersweet chocolate , chopped into bean-size pieces ( by hand or in a food processor )

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


Input: Pretzels, graham crackers, dried fruit or anything for dipping

Pretzels , graham crackers , dried fruit or anything for dipping

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces aged rum (such as Diplomático Reserva)

2 ounces aged rum ( such as Diplomático Reserva )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 ounce Carpano Antica Formula vermouth

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 ounce bay leaf reduction (see note)

1/2 ounce bay leaf reduction ( see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Dash of Angostura bitters


Input: Bay leaf, for garnish


Input: Marinated blueberries, for garnish (see note)

Marinated blueberries , for garnish ( see note )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Flamed orange peel (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2/3 cup black raisins


Input: 2/3 cup golden raisins


Input: 1/2 cup dried cherries


Input: 1/3 cup dark rum


Input: 1 cup slivered almonds, lightly toasted

1 cup slivered almonds , lightly toasted

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 package active dry yeast (1/4 ounce)

1 package active dry yeast ( 1/4 ounce )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup milk, at room temperature

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 cups all-purpose flour


Input: 3/4 cup plus 3 tablespoons sugar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 3/4 teaspoons ground ginger


Input: 1 teaspoon kosher salt


Input: 1 teaspoon ground cinnamon


Input: 1 teaspoon ground cardamom


Input: 1 teaspoon freshly grated nutmeg


Input: 1 teaspoon freshly grated lemon zest

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 vanilla bean, seeds scraped and reserved

1/2 vanilla bean , seeds scraped and reserved

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups (4 sticks) unsalted butter, melted

2 cups ( 4 sticks ) unsalted butter , melted

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large egg yolk


Input: 1/2 cup chopped candied ginger


Input: 1/2 cup mixed candied citrus peel (optional, see note)

1/2 cup mixed candied citrus peel ( optional , see note )

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

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

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


Input: 2 cups confectioners’ sugar


Input: 2 tablespoons plus 1 teaspoon extra-virgin olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 shallot, minced


Input: 1/4 pound white or cremini mushrooms, rinsed briefly and wiped dry

1/4 pound white or cremini mushrooms , rinsed briefly and wiped dry

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME O B-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: freshly ground pepper to taste

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


Input: 1 to 2 garlic cloves (to taste), minced

1 to 2 garlic cloves ( to taste ) , minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 teaspoons minced flat-leaf parsley


Input: 4 eggs


Input: 1 tablespoon minced chives


Input: 2 teaspoons low-fat milk


Input: 3 tablespoons grated Gruyère cheese


Input: 1 pound Swiss chard, stemmed and cleaned

1 pound Swiss chard , stemmed and cleaned

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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, halved, green shoots removed

2 garlic cloves , halved , green shoots removed

B-QTY B-NAME O 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: 2 tablespoons pine nuts or finely chopped almonds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper


Input: 1/4 cup plus 2 tablespoons freshly grated Parmesan

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 medium-size portabella stuffing mushrooms, about 3/4 pound

12 medium-size portabella stuffing mushrooms , about 3/4 pound

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 ounce (about 1/2 cup) dried porcini mushrooms

1/2 ounce ( about 1/2 cup ) dried porcini mushrooms

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small shallot, minced


Input: 1 pound mushrooms, cleaned, trimmed and sliced 1/2 inch thick

1 pound mushrooms , cleaned , trimmed and sliced 1/2 inch thick

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 to taste


Input: 2 garlic cloves, minced


Input: 1/4 cup dry white wine or red wine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 teaspoon chopped fresh rosemary or fresh thyme leaves

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

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Input: 1/2 pound baby broccoli, cut in 1-inch pieces

1/2 pound baby broccoli , cut in 1-inch pieces

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: Freshly ground pepper


Input: 3/4 pound fettuccine or egg noodles

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly grated Parmesan for serving

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


Input: About 2 quarts corn or canola oil, for frying

About 2 quarts corn or canola oil , for frying

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

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Input: 3 eggs


Input: 2/3 cup cornstarch


Input: Kosher salt


Input: freshly ground black pepper


Input: 1 large or 2 small heads cauliflower, trimmed and cut into florets

1 large or 2 small heads cauliflower , trimmed and cut into florets

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

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


Input: 2 cloves garlic, peeled and minced

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

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Input: 1 cup ketchup


Input: Cayenne pepper, to taste


Input: Cooked white rice, for serving (optional)

Cooked white rice , for serving ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: Steamed greens, for serving (optional)

Steamed greens , for serving ( optional )

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

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Input: 1 1-pound block firm tofu


Input: 1 cup white sugar


Input: 5 shallots, peeled and minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cloves garlic, peeled and minced

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

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Input: 2 tablespoons peeled and minced ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons soy sauce


Input: 1/2 bunch scallions, white and light-green parts only, thinly sliced

1/2 bunch scallions , white and light-green parts only , thinly sliced

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

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


Input: Freshly ground black pepper


Input: Cooked jasmine rice, for serving (optional)

Cooked jasmine rice , for serving ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 3/4 cups all-purpose flour


Input: 1 teaspoon baking soda


Input: 1/2 teaspoon salt


Input: 4 ounces (1 stick) butter, at room temperature

4 ounces ( 1 stick ) butter , at room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup smooth peanut butter


Input: 1/2 cup granulated sugar, more for rolling

1/2 cup granulated sugar , more for rolling

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

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Input: 1/2 cup light brown sugar


Input: 1 large egg


Input: 1 tablespoon milk


Input: 1 teaspoon vanilla


Input: Nonstick spray or vegetable oil for cookie sheet, optional

Nonstick spray or vegetable oil for cookie sheet , optional

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 dozen (one 11-ounce package) Hershey’s Kisses, foil removed

5 dozen ( one 11-ounce package ) Hershey’s Kisses , foil removed

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

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

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


Input: 1/2 cup solid vegetable shortening


Input: 1 cup sugar


Input: 6 large eggs


Input: 2 teaspoons anise extract


Input: 1 teaspoon vanilla extract


Input: 4 1/2 cups all-purpose flour, or as needed

4$1/2 cups all-purpose flour , or as needed

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

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Input: 1/4 teaspoon cream of tartar


Input: 1 tablespoon baking powder


Input: 1 teaspoon anise seeds


Input: 1 cup shelled, skinned hazelnuts, coarsely chopped

1 cup shelled , skinned hazelnuts , coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Nonstick vegetable oil spray


Input: 5 tablespoons melted butter


Input: 2 eggs


Input: 1 cup milk


Input: 1 teaspoon sugar


Input: 1 teaspoon salt


Input: 1 cup all-purpose flour


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

1 teaspoon fresh thyme ( or 1/2 teaspoon dried ) , optional

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

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


Input: 1 1/2 cups (3 sticks) unsalted butter, at room temperature, more for greasing pan

1$1/2 cups ( 3 sticks ) unsalted butter , at room temperature , more for greasing 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

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

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


Input: 2 1/4 cups sifted all-purpose flour, more for dusting pan

2$1/4 cups sifted all-purpose flour , more for dusting pan

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon baking soda


Input: 2 1/2 cups granulated sugar


Input: 8 large eggs, separated


Input: 2 1/4 teaspoons vanilla extract


Input: Finely grated zest of 2 oranges (about 1 1/4 tablespoons)

Finely grated zest of 2 oranges ( about 1$1/4 tablespoons )

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup freshly squeezed strained orange juice

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

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Input: 1 1/2 teaspoons cream of tartar


Input: 1/4 teaspoon salt


Input: 2 to 3 tablespoons orange-flavored brandy (optional)

2 to 3 tablespoons orange-flavored brandy ( optional )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Whipped cream for serving


Input: Dark rum for serving (optional)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons soy sauce


Input: 2 tablespoons lemon juice


Input: 1 teaspoon sugar


Input: 1 cup flour


Input: 1/2 cup cornstarch


Input: 1 teaspoon salt


Input: 3 cups vegetable oil for deep-frying

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup Champagne or sparkling wine

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large egg, separated


Input: Cayenne to taste


Input: 1 red bell pepper, cored, in slivers 1/4-inch wide

1 red bell pepper , cored , in slivers 1/4-inch wide

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

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Input: 1 green bell pepper, cored, in slivers 1/4-inch wide

1 green bell pepper , cored , in slivers 1/4-inch wide

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/3 pounds fresh bay scallops, or sea scallops, cut into quarters

1$1/3 pounds fresh bay scallops , or sea scallops , cut into quarters

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

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

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


Input: 2 bunches (about 1 1/2 pounds) broccoli rabe, trimmed, (optional)

2 bunches ( about 1$1/2 pounds ) broccoli rabe , trimmed , ( optional )

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

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 YesPAREN YesPAREN


Input: Salt


Input: 1 pound dried spaghettini (vermicelli) or spaghetti

1 pound dried spaghettini ( vermicelli ) or spaghetti

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil, more for garnish

2 tablespoons extra virgin olive oil , more for garnish

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

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Input: 6 garlic cloves, thinly sliced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large red onion, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces ’nduja


Input: Zest of 1 lemon


Input: Juice of 1 lemon (optional)

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

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Input: Freshly ground black pepper


Input: 1/4 cup bread crumbs, toasted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound stale bread, sliced about 3/4 to 1 inch thick

1/2 pound stale bread , sliced about 3/4 to 1 inch thick

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: 3/4 ounce dried mushrooms


Input: 8 ounces Swiss chard, stemmed and cleaned

8 ounces Swiss chard , stemmed and cleaned

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

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Input: 2 garlic cloves, 1 cut in half, green shoots removed, the other minced

2 garlic cloves , 1 cut in half , green shoots removed , the other minced

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

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


Input: 1 1/2 cups low-fat milk


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

2 ounces Gruyère cheese , grated ( 1/2 cup , tightly packed )

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

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


Input: 1 ounce Parmesan cheese, grated (1/4 cup, tightly packed)

1 ounce Parmesan cheese , grated ( 1/4 cup , tightly packed )

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

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

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


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon chopped fresh rosemary


Input: Salt


Input: freshly ground pepper


Input: 4 large eggs


Input: 1/2 teaspoon salt


Input: 4 1/4 pounds cut up chicken (drumsticks, thighs, breasts - 16 pieces), skinned

4$1/4 pounds cut up chicken ( drumsticks , thighs , breasts - 16 pieces ) , skinned

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

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

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


Input: 1/2 cup Pernod or Pastis (anise flavored aperitif)

1/2 cup Pernod or Pastis ( anise flavored aperitif )

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

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NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt


Input: freshly ground pepper to taste

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


Input: 2 generous pinches saffron threads


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium onions, sliced


Input: 2 medium carrots, peeled and diced

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

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Input: 2 stalks celery, diced


Input: 6 large garlic cloves, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 (14-ounce) can chopped tomatoes, with liquid

1 ( 14-ounce ) can chopped tomatoes , with liquid

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme

1 teaspoon fresh thyme leaves , or 1/2 teaspoon dried thyme

B-QTY B-UNIT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT B-UNIT 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: 1/2 teaspoon fennel seeds, crushed in a mortar and pestle

1/2 teaspoon fennel seeds , crushed in a mortar and pestle

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: A bouquet garni made with a bay leaf and a couple of sprigs each thyme and rosemary

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

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

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


Input: 1 quart chicken or turkey stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds Yukon gold or new potatoes, scrubbed and sliced

1$1/2 pounds Yukon gold or new potatoes , scrubbed and sliced

B-QTY O 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: 1/2 pound green beans, trimmed and broken in half

1/2 pound green beans , trimmed and broken in half

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: A handful of chopped fresh parsley

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound (2 heaped cups) chick peas, borlotti beans or pinto beans, washed, picked over and soaked for six hours or overnight

1 pound ( 2 heaped cups ) chick peas , borlotti beans or pinto beans , washed , picked over and soaked for six hours or overnight

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

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

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

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


Input: 2 onions


Input: 2 whole cloves


Input: 4 to 6 large garlic cloves (to taste), 2 crushed, the rest minced

4 to 6 large garlic cloves ( to taste ) , 2 crushed , the rest minced

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

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

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


Input: A bouquet garni made with a couple of sprigs each parsley and thyme, a bay leaf and a Parmesan rind

A bouquet garni made with a couple of sprigs each parsley and thyme , a bay leaf and a Parmesan rind

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

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN 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 28-ounce cans chopped tomatoes, with juice

2 28-ounce cans 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: 1 tablespoon tomato paste


Input: 1/8 teaspoon sugar


Input: 1/2 teaspoon dried oregano


Input: Pinch of cayenne


Input: Freshly ground pepper


Input: 1/2 cup freshly grated Gruyère, or a combination of Gruyère and Parmesan (2 ounces)

1/2 cup freshly grated Gruyère , or a combination of Gruyère and Parmesan ( 2 ounces )

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

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

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


Input: 1/4 cup fresh breadcrumbs


Input: 1 tablespoon olive oil


Input: 2 medium onions, chopped


Input: 3 large garlic cloves, minced or put through a press

3 large garlic cloves , minced or put through a press

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium-size canned jalapeño chiles (en escabeche), seeded and chopped (about 3 tablespoons chopped)

2 medium-size canned jalapeño chiles ( en escabeche ) , seeded and chopped ( about 3 tablespoons chopped )

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Input: 1/4 cup chopped green olives


Input: Scant 1/4 cup capers, drained, rinsed, and chopped

Scant 1/4 cup capers , drained , rinsed , and chopped

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Input: 2 28-ounce cans tomatoes, drained and chopped

2 28-ounce cans tomatoes , drained and chopped

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Input: Salt (1 to 2 teaspoons)

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Input: 1 pound Yukon gold potatoes, scrubbed and diced

1 pound Yukon gold potatoes , scrubbed and diced

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Input: 1 pound winter squash or zucchini, peeled and diced (about 2 cups diced)

1 pound winter squash or zucchini , peeled and diced ( about 2 cups diced )

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Input: A bouquet garni made with 2 sprigs each cilantro and mint, and 2 bay leaves

A bouquet garni made with 2 sprigs each cilantro and mint , and 2 bay leaves

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Input: 1/2 teaspoon oregano


Input: 1 1/2 pounds cooked crabmeat


Input: 1/2 cup chopped cilantro


Input: 3 limes, cut in wedges, for serving

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Input: 1/4 cup vegetable oil


Input: 1/2 large onion, thinly sliced

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Input: 1/2 cup parsley leaves, packed

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Input: 1/2 cup cilantro leaves, packed

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Input: 1/4 cup dill fronds, packed

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Input: 3 medium leaves romaine lettuce, very thinly cut crosswise

3 medium leaves romaine lettuce , very thinly cut crosswise

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Input: 1/4 cup thinly sliced (crosswise) scallion greens

1/4 cup thinly sliced ( crosswise ) scallion greens

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Input: 3 tablespoons fine bread crumbs or all-purpose flour

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Input: 1/4 teaspoon ground turmeric


Input: 1/4 cup barberries (optional, see note)

1/4 cup barberries ( optional , see note )

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Input: 1 large egg, lightly beaten

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Input: Salt


Input: ground black pepper


Input: 2 beef tenderloins, about 2 1/2 pounds each, trimmed

2 beef tenderloins , about 2$1/2 pounds each , trimmed

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Input: 2 teaspoons sumac


Input: 1/2 teaspoon ground cumin


Input: 1 teaspoon ground coriander


Input: 1 teaspoon cinnamon


Input: 1/2 teaspoon ground cardamom


Input: 4 cups high-quality basmati rice


Input: Salt


Input: black pepper


Input: Pinch of high-quality saffron threads


Input: Pinch of sugar


Input: 1 tablespoon butter plus 4 ounces (1 stick) butter, melted

1 tablespoon butter plus 4 ounces ( 1 stick ) butter , melted

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Input: 1 tablespoon vegetable oil


Input: 3 to 4 waxy potatoes, peeled and cut into 1/2 -inch slices

3 to 4 waxy potatoes , peeled and cut into 1/2 -inch slices

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Input: 1 1/2 cups barberries (see note)

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Input: 1/2 cup slivered almonds


Input: 1/2 cup slivered pistachio nuts


Input: 1/2 cup chopped candied orange zest

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Input: 3 pounds ground beef, 80% lean

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Input: 1 medium onion, peeled and finely chopped

1 medium onion , peeled and finely chopped

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Input: 1 jalapeño, minced, with seeds

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Input: 3 cloves garlic, peeled and minced

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Input: 1/4 cup chili powder


Input: 2 cups crushed tomatoes


Input: 1 cup tomato paste


Input: 3 (15-ounce) cans kidney beans and their liquid

3 ( 15-ounce ) cans kidney beans and their liquid

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Input: 1/4 cup unsweetened cocoa powder


Input: 2 tablespoons dark-brown sugar


Input: 2 teaspoons salt


Input: 1 teaspoon black pepper


Input: Cornbread, slathered in butter, for serving (optional)

Cornbread , slathered in butter , for serving ( optional )

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Input: 3/4 ounce Bénédictine


Input: Dash, orange bitters


Input: Champagne, to top


Input: 3/4 ounce Bénédictine


Input: 3/4 ounce yellow Chartreuse


Input: 3/4 ounce freshly-squeezed lemon juice


Input: 3/4 ounce Rittenhouse 100-proof rye whiskey

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Input: 10 to 15 peppercorns


Input: 2 allspice berries


Input: 1 clove


Input: 4 coriander seeds


Input: 1/2 cup butter