Input: 5 lemon or lime leaves (see note), very finely sliced, or 1/2 teaspoon grated lime zest

5 lemon or lime leaves ( see note ) , very finely sliced , or 1/2 teaspoon grated lime zest

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

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

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

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


Input: 15 small green bird chilies, seeded and finely chopped

15 small green bird chilies , seeded and finely chopped

B-QTY B-COMMENT I-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

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Input: 4 garlic cloves, halved and very finely sliced

4 garlic cloves , halved and very finely sliced

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

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Input: 1 teaspoon safflower oil


Input: 1/2 teaspoon kosher salt


Input: 6 grinds black pepper


Input: 1 teaspoon lime juice


Input: 1/2 small red onion, sliced paper-thin

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 medium cucumber, sliced paper-thin

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 20 large caper berries


Input: 16 toast points (crusts removed)

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

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Input: 1 tablespoon paprika


Input: 1 1/2 teaspoons oregano


Input: 1 1/2 teaspoons kosher salt


Input: 1 teaspoon granulated garlic powder


Input: 1/2 teaspoon onion powder


Input: 1/2 teaspoon sugar


Input: 1/2 teaspoon cayenne pepper


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: 1/2 cup mayonnaise, preferably homemade

1/2 cup mayonnaise , preferably homemade

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons minced capers


Input: 6 drops Tabasco


Input: 1 teaspoon tomato paste


Input: 1/2 teaspoon minced fresh tarragon


Input: 1/2 teaspoon Dijon mustard


Input: 3 grinds white pepper


Input: 1 1/2 pounds tuna steak, in 1 piece, about 1 1/4 inches thick

1$1/2 pounds tuna steak , in 1 piece , about 1$1/4 inches thick

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

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Input: 1 1/2 teaspoons cold unsalted butter, cut into 4 chunks

1$1/2 teaspoons cold unsalted butter , cut into 4 chunks

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

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Input: 2 bunches watercress, washed and tough stems removed

2 bunches watercress , washed and tough stems removed

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

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

1/2 teaspoon ginger , peeled and finely grated

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

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Input: 2 tablespoons minced cilantro


Input: 1 tablespoon minced shallot


Input: Parmesan cheese for serving


Input: 8 ounces sushi-quality tuna


Input: 1/2 teaspoon freshly grated nutmeg


Input: 4 large egg yolks


Input: 1 large whole egg


Input: Freshly ground black pepper


Input: 24 fresh sage leaves


Input: 8 ounces butter


Input: 1/4 cup flour, plus more for shaping

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

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Input: 1 pound ricotta


Input: Kosher salt


Input: 4 bunches Swiss chard (about 4 pounds)

4 bunches Swiss chard ( about 4 pounds )

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

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Input: 2 tablespoons finely chopped fresh dill

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 1 tablespoon butter


Input: 1 1/2 cups water


Input: 8 red waxy new potatoes, about 1 pound

B-QTY 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

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Input: 1 fennel bulb, about 1/2 pound

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

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Input: 16 large basil leaves, plus leaves for garnish

16 large basil leaves , plus leaves for garnish

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

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Input: 4 boneless skinless salmon fillets, about 6 ounces each

4 boneless skinless salmon fillets , about 6 ounces each

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 hard-boiled egg, in quarters

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon Dijon mustard


Input: 2 tablespoons wine vinegar


Input: 6 tablespoons olive oil


Input: 1 teaspoon minced garlic


Input: 1 tablespoon chopped fresh tarragon


Input: 4 tablespoons coarsely chopped chives


Input: 1/3 cup coarsely chopped scallions including green part

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

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Input: 1/3 cup chopped fresh herb like chervil, parsley or coriander

1/3 cup chopped fresh herb like chervil , parsley or coriander

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

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Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons nonfat yogurt


Input: 1 tablespoon blue cheese


Input: 4 large fat-free tortillas (about 8 inches in diameter)

4 large fat-free tortillas ( about 8 inches in diameter )

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 ounce mache or 1 1/2 ounces mesclun

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

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Input: 8 ounces lean ground leg of lamb

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

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Input: 4 ripe plum tomatoes


Input: 4 ounces peeled baby carrots or 4 ounces regular carrots

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

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Input: 1 tiny hot pepper


Input: 2 stalks lemon grass


Input: 1 large kaffir lime leaf


Input: 4 teaspoons fish sauce (nuoc mam or nam pla)

4 teaspoons fish sauce ( nuoc mam or nam pla )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 12 ounces whole onion or 11 ounces ready-cut thin-sliced onion (2 1/4 to 2 1/2 cups)

12 ounces whole onion or 11 ounces ready-cut thin-sliced onion ( 2$1/4 to 2$1/2 cups )

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

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

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


Input: 1 cup sugar


Input: 2 ripe, 1/2-pound mangoes, peeled, pitted and diced

2 ripe , 1/2-pound mangoes , peeled , pitted and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh lemon juice


Input: 1 cup diced fresh pineapple, frozen

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

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Input: 2 cups nonfat vanilla frozen yogurt

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1 lime


Input: 1 cup light, unsweetened coconut milk

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

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Input: 3 tablespoons chopped fresh cilantro leaves, more for garnish

3 tablespoons chopped fresh cilantro leaves , more for garnish

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 medium carrot, peeled, and shredded, julienned or grated

1 medium carrot , peeled , and shredded , julienned or grated

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

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

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


Input: 2 cups loosely packed white crab meat

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

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Input: 8 ounces cabbage (inner white leaves only), shredded

8 ounces cabbage ( inner white leaves only ) , shredded

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 scallions, finely sliced into rings

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons lime juice


Input: 1 1/2 tablespoons Vietnamese or Thai fish sauce (nuoc nam or nam pla)

1$1/2 tablespoons Vietnamese or Thai fish sauce ( nuoc nam or nam pla )

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

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

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


Input: 1 tablespoon vegetable oil


Input: 18 ounces (2 1/4 cups) ricotta cheese

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 large egg whites, lightly beaten

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

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Input: 1/4 teaspoon dried oregano


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: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Vegetable oil for greasing pan

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


Input: 8 ounces cherry tomatoes, halved

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Scant teaspoon kosher salt


Input: 1 teaspoon olive oil


Input: 1 Thai chili or other small hot chili pepper

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large garlic clove, peeled and minced

1 large garlic clove , peeled and minced

B-QTY O B-NAME B-UNIT 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 teaspoon sugar


Input: 1 1/2 teaspoons rice vinegar


Input: 4 cups chopped fresh rhubarb


Input: 1/4 teaspoon freshly grated nutmeg


Input: 2 teaspoons cornstarch


Input: 2/3 cup sugar


Input: 1/4 cup chilled lard, cut into small chunks

1/4 cup chilled lard , cut into small chunks

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup cold water


Input: 1 teaspoon salt


Input: 3/4 cup bread crumbs


Input: 1/2 teaspoon salt


Input: 1/4 teaspoon Tabasco sauce


Input: 1 1/2 cups, plus 2 teaspoons, sifted flour, plus additional flour for rolling the pastry

1$1/2 cups , plus 2 teaspoons , sifted flour , plus additional flour for rolling the pastry

O O B-COMMENT I-COMMENT O B-UNIT B-COMMENT I-COMMENT B-NAME I-COMMENT I-COMMENT I-COMMENT B-NAME 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: 2 cups fresh or frozen crayfish tails, shelled

2 cups fresh or frozen crayfish tails , shelled

B-QTY B-UNIT B-COMMENT I-COMMENT I-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: 2/3 cup minced scallions


Input: 1/2 cup chopped onion


Input: 3 cloves garlic, minced


Input: 3/4 cup chopped bacon


Input: 5 mirlitons or medium-size eggplants

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


Input: 1 teaspoon sweet Hungarian paprika


Input: 1 tablespoon tomato paste


Input: 3 cups boiling water


Input: 2 bunches scallions, cut into 1-inch pieces

2 bunches scallions , cut into 1-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups yogurt


Input: 2 tablespoons olive oil


Input: 2 1/2 pounds lamb shoulder chops


Input: 1 teaspoon freshly ground pepper


Input: Coarse salt


Input: 1 1/2 pounds fresh spinach, washed and drained

1$1/2 pounds fresh spinach , washed and drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/4 cup chopped parsley


Input: 2 leeks


Input: 4 tablespoons melted butter


Input: 2 cups bread crumbs


Input: 1 lemon


Input: 1 teaspoon nutmeg


Input: 1 teaspoon freshly ground black pepper

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

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Input: 2 teaspoons salt


Input: 1 4-pound shad, split and gutted, head, tail and fins intact

1 4-pound shad , split and gutted , head , tail and fins intact

B-COMMENT I-COMMENT B-NAME O I-COMMENT O I-COMMENT O I-COMMENT O I-COMMENT O 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 cup milk


Input: 1 tablespoon vegetable oil


Input: 1 cup grated feta cheese


Input: 1 cup yogurt, plus yogurt for garnish if desired

1 cup yogurt , plus yogurt for garnish if desired

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped fresh mint, plus mint for garnish if desired

2 tablespoons chopped fresh mint , plus mint for garnish if desired

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

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Input: 1/4 teaspoon white pepper


Input: 1 cup peeled and cubed potatoes

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

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Input: 1/2 teaspoon sugar


Input: 1/2 teaspoon salt


Input: 2 cups chicken broth


Input: 1 cup thinly sliced fresh fennel

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

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Input: 1 clove garlic, minced


Input: 1/2 teaspoon chopped chili pepper


Input: 1/2 pound (2 sticks) unsalted butter

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

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NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 6 tablespoons baby cilantro leaves


Input: 1 bunch Swiss chard, about 2 pounds, rinsed and stemmed

1 bunch Swiss chard , about 2 pounds , rinsed and stemmed

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

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


Input: 1 bunch dandelion greens, about 1 1/2 pounds, rinsed and stemmed

1 bunch dandelion greens , about 1$1/2 pounds , rinsed and stemmed

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

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


Input: 1 tablespoon butter


Input: 2 scallions, chopped


Input: Juice of 1/2 lime, 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

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Input: 3 lobsters, 1 1/4 to 1 1/2 pounds each

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup sea salt, plus extra to season

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 quart plus 2 tablespoons heavy cream (40 percent, if possible)

1 quart plus 2 tablespoons heavy cream ( 40 percent , if possible )

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

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

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


Input: 1/2 teaspoon ground cumin


Input: 5 shallots, halved


Input: 5 cloves garlic, halved


Input: 1 5-inch piece thinly sliced ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup milk


Input: 1/4 cup heavy cream


Input: 1/2 cup finely chopped scallions


Input: Fresh pepper, preferably white, to taste

Fresh pepper , preferably white , to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large bottle Muscat Beaumes-de-Venise (750 milliliters)

1 large bottle Muscat Beaumes-de-Venise ( 750 milliliters )

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

NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons butter


Input: 3/4 cup fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon honey


Input: 1 teaspoon tomato paste


Input: 7 Idaho potatoes, about 2 1/4 pounds

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Input: Salt to taste if desired

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


Input: 2 tablespoons red-wine vinegar


Input: 2 tablespoons corn, peanut or vegetable oil

2 tablespoons corn , peanut or vegetable oil

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Input: 2 tablespoons finely chopped shallots


Input: 1/4 cup flour


Input: 2 cooking apples such as Granny Smiths, about 1 pound

2 cooking apples such as Granny Smiths , about 1 pound

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

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Input: Freshly ground pepper to taste

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


Input: Salt to taste if desired

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


Input: 3 1/2 sheets gelatin (scant 1/2 ounce) or 2 1/2 teaspoons gelatin granules

3$1/2 sheets gelatin ( scant 1/2 ounce ) or 2$1/2 teaspoons gelatin granules

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

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Input: 8 1/2-inch-thick loin rib pork chops, about 2 3/4 pounds (see note)

8$1/2-inch-thick loin rib pork chops , about 2$3/4 pounds ( see note )

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

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Input: 1/2 cup sugar


Input: Zest of 8 lemons


Input: 3 cups heavy cream


Input: 1 1/4 cups milk


Input: 1 vanilla bean, split, and seeds scraped

1 vanilla bean , split , and seeds scraped

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

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Input: Lemon wedges


Input: 2 teaspoons fresh-squeezed lemon juice


Input: 1 1/2 to 2 pounds shrimp, in the 15-to-18-a-pound range (or smaller, if skewered), peeled, rinsed and dried

1$1/2 to 2 pounds shrimp , in the 15-to-18-a-pound range ( or smaller , if skewered ) , peeled , rinsed and dried

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

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

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Input: 2 tablespoons olive oil


Input: 1 teaspoon paprika


Input: 1 large clove garlic


Input: 1 tablespoon coarse salt


Input: 1/2 teaspoon cayenne


Input: 2 tablespoons chopped Italian parsley


Input: 4 6-ounce fillets wild salmon, skin on

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

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Input: Sea salt


Input: 2 pounds waxy potatoes, like fingerlings, peeled

2 pounds waxy potatoes , like fingerlings , peeled

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

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Input: 1 tablespoon olive oil


Input: 1 small onion, thinly sliced

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

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Input: 1/2 cup diced bacon (about 3 slices)

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Input: 1 tablespoon chopped thyme


Input: 3/4 cup white wine


Input: Butter, for buttering gratin dish

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Input: 1/4 cup cream


Input: 1/2 pound fragrant semisoft cow's milk cheese

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Input: 1 dash fresh lemon juice


Input: 2 dashes salt


Input: 2 dashes black pepper


Input: dashes cayenne pepper


Input: 3 dashes Worcestershire sauce


Input: 1 1/2 ounces vodka


Input: 2 ounces tomato juice


Input: 1 lime wedge for garnish

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


Input: 2 ounces sea beans (about 2/3 cup), trimmed

2 ounces sea beans ( about 2/3 cup ) , trimmed

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

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Input: 4 ounces haricots verts (about 1 1/4 cups), trimmed

4 ounces haricots verts ( about 1$1/4 cups ) , trimmed

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

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Input: 7 tablespoons extra virgin olive oil

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

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Input: 3/4 cup cider vinegar


Input: 3/4 cup dry apple cider


Input: 1 teaspoon prepared white horseradish


Input: 1/2 teaspoon black peppercorns


Input: 6 ounces sea beans (about 2 cups), trimmed

6 ounces sea beans ( about 2 cups ) , trimmed

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

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Input: 2 tablespoons red wine vinegar


Input: 2 teaspoons minced shallot


Input: Sea salt and freshly ground black pepper to taste

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

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Input: Pinch salt


Input: Vegetable oil for deep-frying


Input: 3 ounces sea beans (about 1 cup), trimmed

3 ounces sea beans ( about 1 cup ) , trimmed

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

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Input: 1/2 teaspoon ground turmeric


Input: 2 tablespoons cornstarch


Input: 1 small dill pickle, chopped

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Input: 1/2 cup plus 2 tablespoons all-purpose flour

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Input: 1 tablespoon chopped parsley


Input: Zest of 1/2 lemon


Input: Dash of Tabasco


Input: 1 tablespoon lemon juice or white wine

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

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Input: 1/3 cup chicken broth, homemade or low-sodium canned, plus more if needed

1/3 cup chicken broth , homemade or low-sodium canned , plus more if needed

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

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Input: 8 cups cubed stale bread ( 1/2-inch cubes), lightly toasted

8 cups cubed stale bread ( 1/2-inch cubes ) , lightly toasted

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

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Input: 1 teaspoon dried sage


Input: 1 tablespoon salt, or to taste

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Input: 1 1/2 teaspoons freshly ground black pepper

1$1/2 teaspoons freshly ground black pepper

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Input: 2 teaspoons dried thyme


Input: 1 teaspoon dried rosemary


Input: 1 cup minced celery ribs and leaves

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Input: 1 cup minced Italian parsley


Input: 1 onion, peeled and minced

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Input: 1/2 cup unsalted butter


Input: 1 cup toasted pecans, chopped

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Input: 1/4 pound prosciutto, minced


Input: Freshly ground pepper to taste

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


Input: 2 cups dried figs, tough stems removed

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Input: 1 cup Madeira


Input: 1/4 cup chopped Italian parsley


Input: 4 teaspoons salt


Input: 1 tablespoon chopped fresh thyme


Input: 1 tablespoon chopped fresh sage


Input: 1/2 cup currants


Input: 1 cup hazelnuts, toasted, skinned and coarsely chopped

1 cup hazelnuts , toasted , skinned and coarsely chopped

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

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Input: 1 1/2 cups rye bread crumbs


Input: 1 tablespoon chopped fresh rosemary


Input: 1/2 cup bourbon


Input: 3 medium celery roots, peeled and quartered

3 medium celery roots , peeled and quartered

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Input: 6 tablespoons unsalted butter, cut into pieces

6 tablespoons unsalted butter , cut into pieces

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

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Input: 1/2 cup chopped fresh chives or scallion greens

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Input: 1 1/2 tablespoon salt


Input: 1 1/2 teaspoons freshly ground pepper


Input: 1 large spaghetti squash


Input: 1 large butternut squash


Input: 2 medium acorn squash


Input: 6 large baking potatoes, peeled and halved

6 large baking potatoes , peeled and halved

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Input: 1 cup dark beer


Input: Chicken broth, homemade or low-sodium canned, if needed

Chicken broth , homemade or low-sodium canned , if needed

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

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Input: 4 large scallions, green part only, thinly sliced

4 large scallions , green part only , thinly sliced

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

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Input: 1 1/2 teaspoons salt


Input: Freshly ground pepper to taste

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


Input: 1 pound hot Italian sausage, thinly sliced

1 pound hot Italian sausage , thinly sliced

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

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Input: 1 teaspoon olive oil


Input: 2 cloves garlic, peeled and minced

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Input: 1 medium onion, peeled and diced

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Input: 1 large red bell pepper, cored, deribbed and diced

1 large red bell pepper , cored , deribbed and diced

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

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Input: 8 cups stale corn bread crumbs

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

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Input: 1 tablespoon salt


Input: 1 1/2 teaspoons freshly ground pepper


Input: 2 teaspoons dried thyme


Input: 1 teaspoon dried rosemary


Input: 1 teaspoon dried sage


Input: 10 cups stale bread, cut into 1/2-inch cubes, lightly toasted

10 cups stale bread , cut into 1/2-inch cubes , lightly toasted

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

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Input: 3/4 cup chicken broth, homemade or low-sodium canned, plus more if needed

3/4 cup chicken broth , homemade or low-sodium canned , plus more if needed

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

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Input: 1 cup chopped Italian parsley


Input: 1 cup chopped celery, including leaves

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

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Input: 1/4 teaspoon dry mustard


Input: 1 tablespoon minced onion


Input: 1/3 cup homemade mayonnaise


Input: 2 tablespoons unsalted butter


Input: 1 medium onion, peeled and chopped

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

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Input: Zest of 1 lemon, grated

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Input: 3 tablespoons butter


Input: 2 to 4 tablespoons dry bread crumbs

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Input: 1 tablespoon minced onion


Input: 4 tablespoons freshly chopped parsley


Input: 1/4 teaspoon seafood seasoning (see recipe) or cayenne pepper

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Input: 2 tablespoons mayonnaise, preferably homemade

2 tablespoons mayonnaise , preferably homemade

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Input: 1 teaspoon dry mustard


Input: 1 egg, lightly mixed


Input: 1 pound lump crabmeat (picked and any cartilage removed)

1 pound lump crabmeat ( picked and any cartilage removed )

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

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Input: Salt and pepper to taste

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


Input: 1 1/2 cups fresh corn (2 to 3 ears)

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

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Input: Tartar sauce (see recipe)

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Input: 2 slices bacon, cut into 1-inch dice

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

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Input: 1 green tomato, cored and chopped

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

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Input: 1 cup yellow cornmeal


Input: 3 eggs, separated


Input: 3 cups milk


Input: 9 tablespoons butter


Input: 1/2 cup butter


Input: 1/2 cup oil for frying


Input: 1 cup cornmeal


Input: 1/2 cup flour


Input: 1 teaspoon red-pepper sauce


Input: 1/2 cup light cream


Input: 8 soft-shelled crabs, cleaned

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


Input: 4 tablespoons oil


Input: 1/2 lemon


Input: 1 quart shucked soft-shell clams, with reserved liquid

1 quart shucked soft-shell clams , with reserved liquid

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

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Input: 1/2 cup flour


Input: 1 1/2 tablespoons cayenne pepper


Input: 1 tablespoon mustard seeds


Input: 1 teaspoon paprika


Input: 4 slices hearty white bread


Input: 10 tablespoons butter


Input: 1 clove garlic, minced


Input: 1/4 teaspoon tarragon


Input: Salt and pepper


Input: 1/2 cup kosher salt


Input: 3 tablespoon coarsely ground black pepper

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

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Input: 3 tablespoon dry mustard


Input: 1 clove garlic, crushed


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

1 tablespoon red wine vinegar ( or to taste )

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Input: Lemon juice to taste


Input: Soy sauce to taste


Input: Coarse salt and freshly ground pepper to taste

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Input: 2 tablespoons toasted sesame seeds


Input: 1 bunch beets, without the leaves

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Input: 2 bunches watercress


Input: 2 heads endive


Input: 1 clove garlic, crushed


Input: 2/3 cup extra-virgin olive oil


Input: Balsamic vinegar to taste


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 6 slices fresh goat's cheese, in 1/2-inch thick rounds

6 slices fresh goat's cheese , in 1/2-inch thick rounds

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Input: 2 cups white vinegar


Input: 4 cups water


Input: 1 1/3 cups seafood seasoning (see recipe), or 1 cup Old Bay or Wye River seasoning mixed with 1/3 cup kosher salt

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


Input: 3 dozen live, large blue crabs

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

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Input: 1/4 cup sesame oil (preferably Chinese)

1/4 cup sesame oil ( preferably Chinese )

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

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Input: 1/3 cup olive oil


Input: 2 bunches beets, with their leaves

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Input: 1 clove garlic, minced (green part removed)

1 clove garlic , minced ( green part removed )

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Input: 3 tablespoons olive oil


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 1 bunch broccoli rabe


Input: 1 bunch beets, with leaves

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Input: Chopped fresh parsley leaves


Input: 2 tablespoons butter, or more olive oil

2 tablespoons butter , or more olive oil

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Input: 1 teaspoon lemon juice, or to taste

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Input: Black pepper to taste


Input: 1/2 cup fino, amontillado or oloroso sherry

1/2 cup fino , amontillado or oloroso sherry

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Input: 3 to 4 pounds very small clams, scrubbed

3 to 4 pounds very small clams , scrubbed

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Input: 2 shallots or 1 small onion, diced

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Input: 2 cloves garlic, slivered


Input: 1/4 cup extra virgin olive oil

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Input: 1 bay leaf


Input: 2 teaspoons finely minced chopped garlic

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Input: 1 teaspoon cumin


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

2 teaspoons fresh chopped rosemary , or 1 teaspoon dried

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Input: 1 bay leaf


Input: 12 pearl onions or small peeled white onions

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Input: 8 small waxy red potatoes, peeled

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Input: 1/4 cup chicken broth, fresh or canned

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Input: 1 pound fresh string beans


Input: Salt and freshly ground pepper to taste

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

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Input: 4 ripe plum tomatoes, about 1/2 pound

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Input: 1 tablespoon butter


Input: 1 tablespoon olive oil


Input: 2 tablespoons vegetable oil


Input: 1 tablespoon fresh cilantro leaves plus sprigs for garnish

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Input: 2 whole boneless, very lean pork tenderloins, about 1 1/2 pounds

2 whole boneless , very lean pork tenderloins , about 1$1/2 pounds

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

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Input: Salt and freshly ground pepper to taste

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

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Input: 4 scallions, trimmed and slivered

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

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Input: 1/2 cucumber, peeled, seeded and cut in matchsticks

1/2 cucumber , peeled , seeded and cut in matchsticks

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Input: 8 Chinese wheat-flour pancakes


Input: 1 tablespoon sunflower or peanut oil

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Input: 1 garlic clove, crushed


Input: 1 tablespoon white wine vinegar


Input: Pinch dried chili flakes


Input: 3 tablespoons plum jam or hoisin sauce

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Input: 1 teaspoon Chinese five-spice powder


Input: 1/4 teaspoon coarse black pepper


Input: 1 teaspoon toasted sesame oil


Input: 2 tablespoons honey


Input: 2 tablespoons dark soy sauce


Input: Salt and freshly ground pepper to taste

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

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Input: 4 tablespoons finely chopped coriander or parsley

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Input: 12 ounces skinless, boneless duck breast

12 ounces skinless , boneless duck breast

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Input: 1/2 cup sugar


Input: 1 egg yolk


Input: 1 3/4 cups pastry flour or 1 cup all-purpose flour and 3/4 cup cake flour

1$3/4 cups pastry flour or 1 cup all-purpose flour and 3/4 cup cake flour

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Input: 4 ounces (1 1/4 cups) walnut or pecan halves (optional)

4 ounces ( 1$1/4 cups ) walnut or pecan halves ( optional )

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Input: 1 tablespoon fresh lemon juice


Input: 1 tablespoon butter


Input: 2 tablespoons anise-flavored liqueur, like Ricard or Pernod

2 tablespoons anise-flavored liqueur , like Ricard or Pernod

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Input: 1/4 teaspoon red hot-pepper flakes


Input: 3 sprigs fresh thyme or 1/2 teaspoon dried

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Input: 1 teaspoon finely chopped garlic


Input: 2 tablespoons finely chopped shallots


Input: 24 sea scallops, about 1 1/4 pounds total weight; if too large, cut them in half crosswise

24 sea scallops , about 1$1/4 pounds total weight; if too large , cut them in half crosswise

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 I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 2 tablespoons olive oil


Input: 1 1/2 pounds sugar or snap peas

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Input: 2 large sweet red peppers


Input: 1 pound confectioners' sugar


Input: 1 pound superfine sugar


Input: 4 Tahitian vanilla beans


Input: 2 Tahitian vanilla beans


Input: 6 peppercorns


Input: 2 large cloves garlic, bruised but left whole

2 large cloves garlic , bruised but left whole

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Input: Scraped-out vanilla pod from marinade, cut into 1-inch pieces

Scraped-out vanilla pod from marinade , cut into 1-inch pieces

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

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Input: Salt to taste


Input: 1 Tahitian vanilla bean


Input: 10 ounces, approximately, unsalted butter

10 ounces , approximately , unsalted butter

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Input: 1 cup corn oil


Input: 1 small onion, quartered

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


Input: 1/4 teaspoon salt


Input: 2 tablespoons vanilla oil (see recipe)

2 tablespoons vanilla oil ( see recipe )

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

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Input: 1 lime, cut into slices, for garnish

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

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Input: 1 cup whole almonds


Input: 2 cups chopped onions


Input: 2 tablespoons lime juice


Input: Seeds from 1 Tahitian vanilla bean

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch of salt


Input: 2 rabbits, each 2 1/2 to 3 pounds

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Input: Vanilla oil (see recipe)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Flour


Input: 2 tablespoons sherry vinegar


Input: 2 tablespoons minced fresh parsley


Input: 2 or 3 twists of the pepper mill

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Input: 2 tablespoons hazelnut oil


Input: 1 Tahitian vanilla bean, split, scraped and cut into 4 pieces

1 Tahitian vanilla bean , split , scraped and cut into 4 pieces

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Input: 3 cloves, lightly bruised


Input: Cheesecloth


Input: 1/2 pound red kidney beans


Input: 3 1/2 cups chicken stock


Input: 4 tablespoons corn oil or other light vegetable oil (see note)

4 tablespoons corn oil or other light vegetable oil ( see note )

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Input: 1/2 teaspoon salt (omit if stock is salty)

1/2 teaspoon salt ( omit if stock is salty )

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Input: 1 4-inch-by- 1/2-inch strip of orange zest

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

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Input: 1 pound spaghetti


Input: 2 tablespoons minced fresh parsley


Input: Salt to taste


Input: 1 teaspoon dried oregano


Input: 1/8 teaspoon freshly ground black pepper

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Input: 1 teaspoon dried basil


Input: 1/2 teaspoon red chili pepper flakes

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Input: 1 tablespoon capers, rinsed


Input: 2/3 cup oil-cured black olives, pitted and roughly chopped

2/3 cup oil-cured black olives , pitted and roughly chopped

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Input: 3 cups canned Italian plum tomatoes, seeded, drained and roughly chopped

3 cups canned Italian plum tomatoes , seeded , drained and roughly chopped

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

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Input: 1/4 cup olive oil


Input: 3 cloves garlic, minced


Input: 1/2 cup chopped parsley


Input: 1 large green pepper, cored and cut into 8 pieces (optional)

1 large green pepper , cored and cut into 8 pieces ( optional )

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Input: 2 medium-size onions, peeled and quartered (optional)

2 medium-size onions , peeled and quartered ( optional )

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Input: Salt and freshly ground black pepper to taste

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

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Input: 1 large red onion, peeled and chopped

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Input: 1/3 cup balsamic vinegar


Input: Pinch sugar


Input: 3 tablespoons extra-virgin olive oil


Input: 3 tablespoons grainy mustard


Input: 1 pound Cajun andouille sausage (kielbasa or chorizo may be substituted)

1 pound Cajun andouille sausage ( kielbasa or chorizo may be substituted )

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Input: 6 medium-size sweet potatoes, about 3 pounds, peeled and quartered

6 medium-size sweet potatoes , about 3 pounds , peeled and quartered

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Input: 2 tablespoons olive oil


Input: 2 feet hog casing (optional)

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Input: 1/2 teaspoon freshly ground pepper


Input: 3/4 teaspoon cayenne pepper or to taste

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

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Input: 1 1/4 teaspoons salt


Input: 1 1/4 teaspoons cinnamon


Input: 1 1/2 teaspoons ground coriander


Input: 1 1/2 teaspoons ground cumin


Input: 2 tablespoons chopped fresh parsley


Input: 2 tablespoons paprika


Input: 2 tablespoons chopped fresh cilantro


Input: 1 1/2 tablespoons minced garlic


Input: 2 tablespoons water


Input: 1 1/3 pounds lean lamb, ground with 2/3 pound lamb, pork or beef fat

1$1/3 pounds lean lamb , ground with 2/3 pound lamb , pork or beef fat

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

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Input: 2 to 3 tablespoons extra-virgin olive oil

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Input: 1 cup chopped fresh Italian flat-leaf parsley

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

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Input: 1/4 cup sherry wine vinegar or red-wine vinegar

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

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Input: 1/2 cup walnut oil


Input: Freshly ground pepper to taste

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


Input: 4 fresh sweet Italian, pork or turkey sausages

4 fresh sweet Italian , pork or turkey sausages

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Input: 24 1-inch cubes country bread


Input: 2 scallions, sliced thin


Input: 1 pound venison, duck or wild boar sausage

1 pound venison , duck or wild boar sausage

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Input: 1 tablespoon peanut oil


Input: 1/2 cup pecan pieces


Input: 1 small head radicchio (2 ounces)

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Input: 1 teaspoon olive oil


Input: 1 teaspoon balsamic vinegar


Input: 1/2 teaspoon Dijon mustard


Input: 1 cup raw wild rice


Input: Salt


Input: 1/4 teaspoon salt


Input: Freshly ground pepper to taste

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


Input: 1 ounce Parmigiano Reggiano (about 6 tablespoons coarsely grated)

1 ounce Parmigiano Reggiano ( about 6 tablespoons coarsely grated )

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Input: 2 slices crusty Italian or French bread

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Input: 1 tablespoon distilled white vinegar


Input: 1 small zucchini, about 1 pound, trimmed and cut into 1/8-inch un-peeled slices, about 4 cups

1 small zucchini , about 1 pound , trimmed and cut into 1/8-inch un-peeled slices , about 4 cups

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

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Input: 1/3 cup finely minced shallots


Input: 3 ripe plum tomatoes, about 3/4 pound, peeled and cut into 1/2-inch cubes, about 1 1/2 cups

3 ripe plum tomatoes , about 3/4 pound , peeled and cut into 1/2-inch cubes , about 1$1/2 cups

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

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Input: 1 cup no-salt-added canned chopped tomatoes

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Input: 1/4 teaspoon hot pepper flakes


Input: 1 tablespoon fresh rosemary or 1 teaspoon dried

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

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Input: 2 ribs celery or 4 ounces ready-cut celery ( 3/4 cup)

2 ribs celery or 4 ounces ready-cut celery ( 3/4 cup )

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Input: 4 ounces peeled carrots or 4 ounces ready-cut chopped carrots (1 1/3 cups)

4 ounces peeled carrots or 4 ounces ready-cut chopped carrots ( 1$1/3 cups )

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Input: 2 teaspoons olive oil


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

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

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

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Input: 1 clove garlic


Input: 1 bay leaf


Input: 1 cup red lentils


Input: 8 fresh basil leaves, coarsely chopped, or fresh parsley, chervil or tarragon

8 fresh basil leaves , coarsely chopped , or fresh parsley , chervil or tarragon

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

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Input: Salt and freshly ground pepper to taste

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

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Input: 2 tablespoons olive oil


Input: 1 tablespoon butter


Input: 2 tablespoons finely chopped shallots


Input: 12 small white onions, about 1/2 pound, peeled

12 small white onions , about 1/2 pound , peeled

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

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Input: 2 bay leaves


Input: 2 sprigs fresh thyme or 1/2 teaspoon dried

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Input: 1/2 cup dry white wine


Input: 1/4 cup heavy cream


Input: 1/4 cup chicken broth


Input: Juice of 1 lemon


Input: 1 tablespoon acacia honey or any other honey

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

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Input: 2 tablespoons olive oil


Input: Salt and freshly ground pepper to taste

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

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Input: 1 chicken, 3 1/2 pounds, cut into serving pieces

1 chicken , 3$1/2 pounds , cut into serving pieces

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

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Input: 1 tablespoon vegetable or olive oil

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

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Input: 1 small beef bouillon cube


Input: Salt to taste


Input: 1 tablespoon dried rosemary


Input: 2 cups converted rice


Input: 1 bay leaf


Input: Ground nutmeg


Input: Ground cinnamon


Input: 1/2 teaspoon salt


Input: 1 teaspoon vanilla extract


Input: 2/3 cup sugar


Input: 2 large ripe coconuts


Input: 1/2 cup cornstarch


Input: 1/4 pound aji dulce, halved with inner seeds removed (see note)

1/4 pound aji dulce , halved with inner seeds removed ( see note )

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

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Input: 6 whole leaves recao, chopped (see note)

6 whole leaves recao , chopped ( see note )

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

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Input: 1 tablespoon vegetable or olive oil

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Input: 1 clove garlic, crushed


Input: 1 medium onion, coarsely chopped

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

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Input: 1/2 pound peeled and seeded pumpkin, cut into bite-size pieces

1/2 pound peeled and seeded pumpkin , cut into bite-size pieces

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

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Input: 8 leafy stems cilantro


Input: 1 medium green bell pepper


Input: 1/4 cup tomato sauce


Input: 1 teaspoon dried oregano


Input: 1 teaspoon salt


Input: 4 tablespoons flour


Input: 1 pound dried whole green peas

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Input: 1 teaspoon salt


Input: 1/2 cup olive oil


Input: 3 chorizo sausages, sliced into 1/4-inch rounds

3 chorizo sausages , sliced into 1/4-inch rounds

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

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Input: 2 tablespoons sofrito (see recipe)

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

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Input: 1 teaspoon star anise pods, broken into pieces

1 teaspoon star anise pods , broken into pieces

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Input: 10 cloves


Input: 2 pounds sweet potatoes, peeled and cut in 2-inch chunks

2 pounds sweet potatoes , peeled and cut in 2-inch chunks

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Input: 1 1/2 pounds taro root, peeled and cut in 2-inch chunks

1$1/2 pounds taro root , peeled and cut in 2-inch chunks

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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Input: 2 pounds Caribbean pumpkin, peeled and cut in 2-inch chunks

2 pounds Caribbean pumpkin , peeled and cut in 2-inch chunks

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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Input: 1 can Asian-style coconut milk, unsweetened

1 can Asian-style coconut milk , unsweetened

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

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Input: Coarse or kosher salt


Input: Canola oil for frying


Input: 1/2 cup sour cream or crème fraîche

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

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Input: 8 ready-to-cook soft-shell crabs


Input: Milk for dipping


Input: Flour for dredging


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 2 tablespoons unsalted butter


Input: 4 tablespoons sliced roasted hazelnuts


Input: 2 tablespoons hazelnut oil


Input: 1 tablespoon chives, finely chopped

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Input: 1 tablespoon parsley, finely chopped

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Input: 1 tablespoon fresh tarragon leaves, finely chopped

1 tablespoon fresh tarragon leaves , finely chopped

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Input: 4 lemon wedges


Input: 3 large eggs


Input: 2 cups sugar


Input: 1 large cinnamon stick, split lengthwise

1 large cinnamon stick , split lengthwise

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Input: oil for greasing pan


Input: 2 tablespoons pernod or ouzo


Input: Parsley or basil leaves for garnishing

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons unsalted butter


Input: Salt and pepper to taste

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


Input: Flour for dredging


Input: Milk for dipping


Input: 8 ready-to-cook soft-shell crabs


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 1 teaspoon fresh thyme leaves


Input: 1 head fennel, thinly sliced

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Input: 1 clove garlic, minced


Input: 2 tomatoes, peeled, seeded and diced

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

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Input: 1 onion, thinly sliced


Input: 2 tablespoons olive oil


Input: 4 lemon wedges


Input: Parsley or basil leaves for garnishing

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons peanut oil


Input: Coarse salt and freshly ground pepper to taste

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

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Input: Flour for dredging


Input: Milk for dipping


Input: 8 ready-to-cook soft-shell crabs


Input: Peanut oil for deep frying, about 1/4 to 1/2 inch deep

Peanut oil for deep frying , about 1/4 to 1/2 inch deep

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

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Input: Flour for dredging


Input: 4 tablespoons capers


Input: 1 knob ginger root, about 1-inch long, peeled and sliced

1 knob ginger root , about 1-inch long , peeled and sliced

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

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Input: 2 tablespoons olive oil


Input: 1 shallot finely chopped


Input: 1/2 clove of garlic, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tomatoes, peeled, seeded and chopped

3 tomatoes , peeled , seeded and chopped

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Input: 2 tablespoon fresh basil


Input: 2 tablespoons unsalted butter, cut in small pieces

2 tablespoons unsalted butter , cut in small pieces

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Input: Coarse salt and freshly ground pepper to taste

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

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Input: Iced vodka for serving, optional

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Snipped chives


Input: 4 ounces salmon caviar


Input: 1 tablespoon butter


Input: 2 pounds Yukon Gold potatoes


Input: 1 cup quick-cooking couscous


Input: 4 tablespoons fresh coriander or fresh basil, chopped coarse

4 tablespoons fresh coriander or fresh basil , chopped coarse

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

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Input: 1 tablespoon olive oil


Input: 1 tablespoon garlic, chopped fine

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Input: 2 tablespoons onion, chopped fine

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Input: 1/4 teaspoon ground cumin


Input: 1/4 teaspoon ground coriander


Input: 3/4 cup zucchini, cut into 1/4-inch cubes

3/4 cup zucchini , cut into 1/4-inch cubes

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Input: Salt and freshly ground pepper to taste

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

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Input: 1 cup water


Input: 2 tablespoons fresh lemon juice


Input: 3 tablespoons Ricard or any other anise-flavored liqueur

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Input: 4 tablespoons shallots or scallions, chopped fine

4 tablespoons shallots or scallions , chopped fine

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

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Input: Salt and freshly ground pepper to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 pounds sea scallops, cut into 1/2-inch cubes

1$1/4 pounds sea scallops , cut into 1/2-inch cubes

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

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Input: 1 large egg yolk


Input: 2 tablespoons heavy cream


Input: 2 cups unsulfured dried apricots


Input: 1/3 cup apricot preserves


Input: 1/4 teaspoon hot red pepper flakes

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Input: 1/4 pound snow peas, trimmed and rinsed

1/4 pound snow peas , trimmed and rinsed

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

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Input: 1 sweet red pepper, cored, seeded and cut into 1/2-inch pieces

1 sweet red pepper , cored , seeded and cut into 1/2-inch pieces

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

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Input: 2 tablespoons olive oil


Input: 2 tablespoons butter


Input: 3 1/2 tablespoons turbinado sugar


Input: 1 teaspoon salt


Input: 1 pound (4 sticks) butter, softened

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

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Input: 1 pound (2 cups) mascarpone

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Input: 4 teaspoons neutral oil


Input: 2 cups pecans


Input: 4 cups plus 2 tablespoons flour

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 slices good-quality white bread or whole-wheat bread

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

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Input: 1/4 teaspoon salt


Input: 1/2 teaspoon sugar


Input: 2 teaspoons ground cumin


Input: 1/8 to 1/4 teaspoon cayenne


Input: Salt and ground black pepper to taste

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

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Input: 1/4 teaspoon ground coriander


Input: 1 tablespoon lemon juice


Input: 1/2 teaspoon curry powder


Input: 2 tablespoons plain nonfat yogurt


Input: 1 1/2 tablespoons finely chopped chutney

1$1/2 tablespoons finely chopped chutney


Input: 3 tablespoons chopped roasted unsalted cashews

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Input: 1 stalk celery, finely chopped

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Input: 3 to 5 tablespoons light or regular mayonnaise

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Input: 2 cups ground roasted or poached chicken or cooked turkey (see note)

2 cups ground roasted or poached chicken or cooked turkey ( see note )

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


Input: 2 teaspoons sesame oil


Input: 1 teaspoon curry powder


Input: 1/2 cup bulgur


Input: 1 cup no-salt-added chicken stock


Input: 1/2 cup frozen peas


Input: 1/2 cup frozen corn


Input: 2 navel oranges


Input: 1 teaspoon olive oil


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

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

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

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Input: 1 1-inch strip lemon rind


Input: 1/2 cup fresh orange juice


Input: 1/3 cup apricot preserves, sweetened with fruit

1/3 cup apricot preserves , sweetened with fruit

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

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Input: 2 teaspoons Dijon mustard


Input: 8 ounces skinless, boneless chicken breasts

8 ounces skinless , boneless chicken breasts

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

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Input: 1 1-inch strip orange rind


Input: 1 1-inch piece fresh or frozen ginger

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Input: 6 or 8 soft lettuce leaves

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Input: 8 ounces whole red bell pepper or 7 ounces chopped ready-cut pepper (1 1/2 cups)

8 ounces whole red bell pepper or 7 ounces chopped ready-cut pepper ( 1$1/2 cups )

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

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


Input: 1 tablespoon fish sauce (nam pla)

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Input: 1 1/2 tablespoons lime juice


Input: 1/4 teaspoon red pepper flakes


Input: 2 teaspoons sugar


Input: 1 stalk lemon grass


Input: 1 large green onion


Input: 6 or 7 large mint leaves to yield 1 tablespoon, chopped

6 or 7 large mint leaves to yield 1 tablespoon , chopped

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Input: 1 large clove garlic


Input: 10 sprigs cilantro, to yield 2 tablespoons, finely chopped

10 sprigs cilantro , to yield 2 tablespoons , finely chopped

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Input: 8 ounces flank steak


Input: 1 cup sugar


Input: 6 pears, peeled, halved lengthwise, cores removed

6 pears , peeled , halved lengthwise , cores removed

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Input: 2 pieces candied ginger, minced (optional)

2 pieces candied ginger , minced ( optional )

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Input: 6 tablespoons unsalted butter


Input: 1 teaspoon pure vanilla extract


Input: 1/4 cup flour


Input: 1 cup mascarpone


Input: 3 cups heavy cream


Input: 2 tablespoons raspberry vinegar


Input: 1 cup milk


Input: 2 egg yolks


Input: 1 cup sugar


Input: Freshly ground black pepper to taste

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Input: 4 ounces mesclun


Input: 2 tablespoons extra-virgin olive oil


Input: 1/2 pound feta cheese, preferably sheep's-milk

1/2 pound feta cheese , preferably sheep's-milk

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Input: 1 cup blueberries, or 1/2 pound seedless black grapes that have been halved

1 cup blueberries , or 1/2 pound seedless black grapes that have been halved

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

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Input: 2 tablespoons fresh rosemary leaves


Input: 2 ashes Peychaud's bitters


Input: 2 to 3 ounces chilled seltzer

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Input: 1 ounce freshly squeezed lemon juice

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Input: 1 ounce Drambuie


Input: 2 ounces Appleton V/X rum


Input: 2 teaspoons finely ground sea salt

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Input: 2 tablespoons turbinado (raw) sugar

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Input: 1 1/2 cups water just slightly warmer than room temperature

1$1/2 cups water just slightly warmer than room temperature

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

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Input: 4 1/4 cups unbleached all-purpose flour


Input: 1/2 cup poolish (see recipe)

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Input: 1 tablespoon fresh cake yeast


Input: 3 cups lightly toasted pecan halves

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Input: 2 tablespoons raw wheat germ


Input: 1 teaspoon fine sea salt


Input: 2 cups raisins


Input: 2 cups boiling water


Input: 3/4 cup poolish (see recipe)

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Input: 3/4 teaspoon cake yeast


Input: 3 cups minus 2 tablespoons unbleached all-purpose flour

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Input: 3 cups minus 2 tablespoons all-purpose flour

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Input: 1 3/4 teaspoons fine sea salt


Input: 1 cup plus 6 tablespoons water just slightly warmer than room temperature

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Input: 3/4 teaspoon crumbled cake yeast


Input: 2/3 cup poolish (see recipe)

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Input: 1 cup plus 1 tablespoon water at 85 degrees (just a little warmer than room temperature)

1 cup plus 1 tablespoon water at 85 degrees ( just a little warmer than room temperature )

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

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Input: 2 cups organic white flour with retained germ

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

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Input: 3/4 teaspoon crumbled cake yeast


Input: 1 tablespoon chopped parsley


Input: 1 cup minus 2 tablespoons room-temperature water

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Input: 1/2 cup extra-virgin olive oil


Input: 2 cloves garlic, thinly sliced

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Input: 3 1/2 ounces buffalo mozzarella


Input: bocconcini, cut into 1/2 -inch wedges

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Input: 3/4 pound paccheri


Input: 2 tablespoons extra-virgin olive oil


Input: 8 large basil leaves, torn

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Input: 1 1/2 cups assorted cherry tomatoes, halved (or, if in season, small heirloom tomatoes, cut into wedges)

1$1/2 cups assorted cherry tomatoes , halved ( or , if in season , small heirloom tomatoes , cut into wedges )

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

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Input: 1 -1 1/2 -pound lobster


Input: Sea salt


Input: Country bread


Input: 1 pound fresh, lightly salted mozzarella

1 pound fresh , lightly salted mozzarella

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Input: 1 pound dried rigatoni


Input: Salt


Input: 7 large ripe tomatoes


Input: 12 basil leaves


Input: 5 large cloves garlic, finely chopped

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Input: 1/2 to 1 cup of your favorite olive oil

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