Input: 1/4 to 1/2 teaspoon cayenne (to taste)

1/4 to 1/2 teaspoon cayenne ( to taste )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Freshly ground pepper


Input: 1 cup coarse bulgur


Input: 1 cup brown, green or black lentils, rinsed

1 cup brown , green or black lentils , rinsed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups water


Input: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 onion, halved lengthwise, then sliced thin across the grain

1 onion , halved lengthwise , then sliced thin across the grain

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

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

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


Input: 1 teaspoon coriander seeds


Input: 4 garlic cloves, minced


Input: 1 1/2 pounds carrots, peeled and sliced thin (about 4 cups sliced)

1$1/2 pounds carrots , peeled and sliced thin ( about 4 cups sliced )

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

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

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


Input: 1 tablespoon tomato paste dissolved in 1 cup water

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


Input: Salt to taste


Input: 1/2 cup chopped fresh mint


Input: 1 3 1/2 pound chicken, rinsed and patted dry

1 3$1/2 pound chicken , rinsed and patted dry

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups dry sake


Input: Kosher salt


Input: 2 tablespoons soy sauce


Input: 2 tablespoons orange juice


Input: 2 teaspoons rice vinegar


Input: 1 1/2 teaspoons lemon juice


Input: 1 1/2 teaspoons mirin or sweet sherry

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped ginger root


Input: 1 large garlic clove, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 thinly sliced scallions


Input: 2 tablespoons sesame seeds, preferably black

2 tablespoons sesame seeds , preferably black

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 3-to-4-pound chicken


Input: 1/2 large onion, roughly chopped (don’t bother to peel)

1/2 large onion , roughly chopped ( don’t bother to peel )

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

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

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


Input: 1 large carrot, roughly chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 celery rib, roughly chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 2 tablespoons chicken fat, reserved from the chicken-skin croutons or use olive oil or butter

2 tablespoons chicken fat , reserved from the chicken-skin croutons or use olive oil or butter

B-QTY O B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT 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: 2 skinless chicken leg-thigh quarters


Input: Salt


Input: freshly ground black pepper


Input: 1 skin-on chicken breast, split to yield 2 halves

1 skin-on chicken breast , split to yield 2 halves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 leeks, trimmed, cleaned and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 carrots, chopped


Input: 6 celery ribs, chopped, leaves reserved for garnish

6 celery ribs , chopped , leaves reserved for garnish

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: 12 to 16 ounces cremini, shiitake, button or other fresh mushrooms, quartered or sliced

12 to 16 ounces cremini , shiitake , button or other fresh mushrooms , quartered or sliced

B-QTY O O O B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME B-COMMENT 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: 3 to 4 sprigs fresh thyme or rosemary

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chicken-wing meat


Input: The quick chicken stock


Input: Chicken skin reserved from backbone, legs and thighs of a 3-to-4-pound chicken

Chicken skin reserved from backbone , legs and thighs of a 3-to-4-pound chicken

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

YesCAP 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: Salt


Input: 8 large eggs


Input: 1/3 cup mayonnaise


Input: Salt


Input: pepper


Input: 1 tablespoon chopped fresh dill


Input: 4 slices bread


Input: 1 tablespoon butter


Input: 2 tablespoons plus 2 teaspoons olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 very large leek, white part only, sliced thin and rinsed well

1 very large leek , white part only , sliced thin and rinsed well

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

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

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


Input: 1 teaspoon thyme leaves


Input: Salt


Input: pepper


Input: 5 large raw egg whites


Input: 3 tablespoons grated pecorino


Input: 1/2 cup baby arugula or other salad green

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup mizuna or other salad green

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: Half a lemon


Input: 1 1/2 pounds chicken wings, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon vegetable oil


Input: 1 cup peeled, thinly sliced onions (1 small onion)

1 cup peeled , thinly sliced onions ( 1 small onion )

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

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

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


Input: 1/2 cup peeled, thinly sliced carrots (1 small carrot)

1/2 cup peeled , thinly sliced carrots ( 1 small carrot )

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

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

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


Input: 1/2 cup trimmed, thinly sliced leeks (1 small leek)

1/2 cup trimmed , thinly sliced leeks ( 1 small leek )

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

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

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


Input: 2 teaspoons thinly sliced garlic (1 large clove)

2 teaspoons thinly sliced garlic ( 1 large clove )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 pounds skinless, boneless chicken thighs, ground

1$1/2 pounds skinless , boneless chicken thighs , ground

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons parsley leaves and stems (about 1 sprig)

2 teaspoons parsley leaves and stems ( about 1 sprig )

B-QTY B-UNIT B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon black peppercorns


Input: 3 cups flour


Input: 1 1/2 cups water


Input: 1/4 teaspoon yeast


Input: 1 1/4 teaspoon salt


Input: olive oil (for coating)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: extra flour, wheat bran or cornmeal (for dusting)

extra flour , wheat bran or cornmeal ( for dusting )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup cornmeal


Input: 1 tablespoon sugar


Input: 1/2 teaspoon salt


Input: 1 cup boiling water


Input: 2 eggs, separated


Input: 1 cup flour


Input: 1 tablespoon baking powder


Input: 1 cup milk


Input: 1/4 cup peanut, vegetable or corn oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons unsalted butter, more for greasing the pan

2 tablespoons unsalted butter , more for greasing the pan

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 large leeks, trimmed and halved lengthwise

2 large leeks , trimmed and halved lengthwise

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds peeled Yukon Gold potatoes

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon kosher salt


Input: 1/2 teaspoon ground black pepper


Input: 2 thyme sprigs


Input: 1 cup heavy cream


Input: 1 fat garlic clove, finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 1/4 teaspoon freshly ground nutmeg


Input: 3/4 cup Gruyère, grated


Input: 1 large broccoli crown, about 1/2 pound

1 large broccoli crown , about 1/2 pound

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 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium red onion, cut in half lengthwise, then sliced across the grain

1 medium red onion , cut in half lengthwise , then sliced across the grain

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

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

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


Input: 1 tablespoon chopped cilantro or epazote (optional)

1 tablespoon chopped cilantro or epazote ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Salt


Input: freshly ground pepper


Input: 4 corn tortillas


Input: 2 ounces grated Monterey Jack, Cheddar or mixed cheeses (1/2 cup)

2 ounces grated Monterey Jack , Cheddar or mixed cheeses ( 1/2 cup )

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

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

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


Input: Salsa for serving (optional)

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

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 6-ounce bag baby spinach or 1 bunch spinach, stemmed

1 6-ounce bag baby spinach or 1 bunch spinach , stemmed

B-QTY O O B-NAME I-NAME I-COMMENT B-QTY I-COMMENT 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: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 garlic cloves to taste, minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: freshly ground pepper


Input: 4 corn tortillas


Input: 2 ounces goat cheese, crumbled 1/2 cup

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 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 shallot, minced optional


Input: 6 ounces regular or wild mushrooms, trimmed and sliced about 1/4 inch thick

6 ounces regular or wild mushrooms , trimmed and sliced about 1/4 inch thick

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

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


Input: 1 to 2 garlic cloves, minced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 jalapeño or serrano chili, minced seeded for a milder flavor

1 jalapeño or serrano chili , minced seeded for a milder flavor

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

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

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


Input: 1 tablespoon chopped cilantro or epazote

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: freshly ground pepper


Input: 4 corn tortillas


Input: 2 ounces grated Monterey Jack, Cheddar, or mixed cheeses 1/2 cup

2 ounces grated Monterey Jack , Cheddar , or mixed cheeses 1/2 cup

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

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

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


Input: Salsa for serving optional


Input: 2 corn tortillas


Input: 1/3 cup cooked baked beans, homemade or canned, with sauce

1/3 cup cooked baked beans , homemade or canned , with sauce

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

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

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


Input: 1 ounce grated Monterey Jack, Cheddar or mixed cheeses 1/4 cup

1 ounce grated Monterey Jack , Cheddar or mixed cheeses 1/4 cup

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

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

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


Input: Salsa for serving optional


Input: 2 corn tortillas


Input: 1/3 cup cooked black beans


Input: 1 ounce crumbled goat cheese (1/4 cup)

1 ounce crumbled goat cheese ( 1/4 cup )

B-QTY B-UNIT B-COMMENT B-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: 1/4 roasted red bell pepper or 1/2 roasted piquilo pepper, cut in strips

1/4 roasted red bell pepper or 1/2 roasted piquilo pepper , cut in strips

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

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


Input: Salsa for serving (optional)

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

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 20 to 25 black peppercorns


Input: 4 allspice berries


Input: 2 cloves


Input: 8 coriander seeds


Input: 2 pounds fatty, boneless pork shoulder or leg, cut into chunks

2 pounds fatty , boneless pork shoulder or leg , cut into chunks

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


Input: 1 garlic clove, lightly crushed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 1 sprig fresh rosemary


Input: 2 cups unsalted chicken stock


Input: Crackers, toasted baguette slices or bread for serving

Crackers , toasted baguette slices or bread for serving

B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds onions (6 to 8 medium), chopped (5 to 6 cups)

2 pounds onions ( 6 to 8 medium ) , chopped ( 5 to 6 cups )

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

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

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


Input: 6 tablespoons extra virgin olive oil, plus more as needed

6 tablespoons extra virgin olive oil , plus more as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: freshly ground black pepper


Input: 1 tablespoon fresh thyme leaves


Input: 1 1/2 cups whole-milk yogurt


Input: 1 tablespoon freshly squeezed lemon juice, or more to taste

1 tablespoon freshly squeezed lemon juice , or more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 leeks, trimmed, cleaned and julienned or thinly sliced

2 leeks , trimmed , cleaned and julienned or thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Crudités or crackers for serving

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


Input: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced garlic


Input: About 1 pound small or medium shrimp, peeled and rinsed

About 1 pound small or medium shrimp , peeled and rinsed

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon pimentón (smoked Spanish paprika)

1 tablespoon pimentón ( smoked Spanish paprika )

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Generous pinch cayenne, if the paprika is sweet

Generous pinch cayenne , if the paprika is sweet

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: freshly ground black pepper


Input: 12 tablespoons (11/2 sticks) unsalted butter, softened

12 tablespoons ( 11/2 sticks ) unsalted butter , softened

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Input: 1 teaspoon lemon zest


Input: 2 tablespoons freshly squeezed lemon juice, or more to taste

2 tablespoons freshly squeezed lemon juice , or more to taste

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Input: Chopped fresh parsley for garnish

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


Input: Crackers, toasted baguette slices or bread for serving

Crackers , toasted baguette slices or bread for serving

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

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Input: 2 tablespoons ground cumin


Input: 1 tablespoon smoked paprika


Input: 1 chicken, cut in 10 pieces

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Input: 3 tablespoons extra virgin olive oil

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Input: 1 medium red onion, quartered lengthwise

1 medium red onion , quartered lengthwise

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Input: 2 small eggplants, about 1 pound total, quartered lengthwise

2 small eggplants , about 1 pound total , quartered lengthwise

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

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Input: 3 garlic cloves, slivered


Input: 1/3 cup pitted black niçoise olives

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Input: 1/2 cup chicken stock


Input: 2 tablespoons sherry vinegar


Input: Salt


Input: black pepper


Input: 1 tablespoon chopped tarragon, plus a few sprigs for garnish

1 tablespoon chopped tarragon , plus a few sprigs for garnish

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: Rice or couscous for serving

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


Input: 1 teaspoon dried damiana leaves


Input: 1 teaspoon sugar


Input: 1 1/2 ounces single-malt Scotch, not too smoky

1$1/2 ounces single-malt Scotch , not too smoky

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Input: 2 teaspoons raspberry preserves


Input: 1/4 ounce fresh lemon juice


Input: Citrus zest strips, rose petals or raspberries, for garnish

Citrus zest strips , rose petals or raspberries , for garnish

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

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Input: 3 cucumber slices


Input: 1 1/2 ounces gin


Input: 2 1/2 ounces white cranberry juice


Input: 1 teaspoon Pimm’s No. 1


Input: 1/2 teaspoon fresh lime juice


Input: 3 egg yolks


Input: 1/4 cup sugar


Input: 1 1/4 tablespoons cornstarch


Input: 2 teaspoons unsweetened cocoa powder


Input: 3/4 cup milk


Input: 1/2 vanilla bean, split lengthwise

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Input: 2 ounces bittersweet chocolate, roughly chopped

2 ounces bittersweet chocolate , roughly chopped

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Input: 2 1/2 ounces semisweet chocolate chips


Input: 1 tablespoon lemon juice


Input: 1 teaspoon kosher salt, more for seasoning

1 teaspoon kosher salt , more for seasoning

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

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Input: 1/2 teaspoon ground black pepper, more for seasoning

1/2 teaspoon ground black pepper , more for seasoning

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

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Input: 1/4 cup extra virgin olive oil

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

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Input: 1/2 pound squid, rinsed and patted dry

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

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Input: 1 lemon, plus additional wedges for garnish

1 lemon , plus additional wedges for garnish

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Input: 1/4 cup fine cornmeal


Input: 1/4 cup all-purpose flour


Input: Olive oil, for frying


Input: 1/4 pound maitake mushrooms, cut into bite-size pieces

1/4 pound maitake mushrooms , cut into bite-size pieces

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Input: 8 cups baby arugula


Input: 1 ounce Parmesan, shaved


Input: 6 ounces fresh spinach, stemmed and washed, or 1/2 6-ounce bag baby spinach

6 ounces fresh spinach , stemmed and washed , or 1/2 6-ounce bag baby spinach

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Input: 6 eggs


Input: Salt


Input: freshly ground pepper


Input: 1 cup fresh ricotta


Input: 1 tablespoon chopped fresh mint


Input: 1 garlic clove, minced


Input: 2 tablespoons olive oil


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

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

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Input: 2 tablespoons extra virgin olive oil

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Input: 2 red bell peppers, seeded and cut in small dice

2 red bell peppers , seeded and cut in small dice

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

1 to 2 garlic cloves ( to taste ) , minced

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Input: 10 fresh marjoram leaves, chopped

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

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Input: Salt


Input: 8 eggs


Input: Freshly ground pepper


Input: 2 tablespoons low-fat milk


Input: 2 tablespoons extra virgin olive oil

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Input: 1 1/2 cups finely sliced or diced carrot

1$1/2 cups finely sliced or diced carrot

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Input: 1 1/2 cups finely sliced leeks


Input: Salt


Input: freshly ground pepper to taste

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


Input: 2 garlic cloves, minced


Input: 8 eggs


Input: 2 tablespoons milk


Input: 1/4 cup finely chopped tarragon


Input: 2 tablespoons extra virgin olive oil

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Input: 1 pound zucchini, grated (about 4 cups)

1 pound zucchini , grated ( about 4 cups )

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

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Input: 2 garlic cloves, minced


Input: Salt


Input: freshly ground pepper to taste

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


Input: 8 eggs


Input: 2 ounces goat cheese, crumbled (about 1/2 cup)

2 ounces goat cheese , crumbled ( about 1/2 cup )

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Input: 1/4 cup chopped fresh dill


Input: 2 tablespoons neutral cooking oil, like canola

2 tablespoons neutral cooking oil , like canola

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

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Input: 1 large white onion, peeled and sliced thin

1 large white onion , peeled and sliced thin

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

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Input: 2 red bell peppers, seeded and sliced thin

2 red bell peppers , seeded and sliced thin

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Input: 1 green bell pepper, seeded and sliced thin

1 green bell pepper , seeded and sliced thin

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Input: Kosher salt


Input: freshly ground black pepper to taste

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Input: 1 tablespoon unsalted butter


Input: 1 pound button mushrooms, cleaned and sliced thin

1 pound button mushrooms , cleaned and sliced thin

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

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Input: 3/4 cup mayonnaise


Input: 3 chipotle peppers in adobo sauce, minced, or more to taste

3 chipotle peppers in adobo sauce , minced , or more to taste

B-QTY B-NAME I-NAME I-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 1/2 pounds skirt steak, cut into 6 equal-size sections

2$1/2 pounds skirt steak , cut into 6 equal-size sections

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

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Input: 6 large sub rolls or Italian bread cut into 6 submarine-shaped pieces of 8 to 10 inches, sliced down the center

6 large sub rolls or Italian bread cut into 6 submarine-shaped pieces of 8 to 10 inches , sliced down the center

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME I-NAME B-COMMENT I-COMMENT B-QTY 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: 1/2 pound sharp Cheddar cheese, sliced thin

1/2 pound sharp Cheddar cheese , sliced thin

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

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Input: 6 tablespoons olive oil, plus oil for baking sheet

6 tablespoons olive oil , plus oil for baking sheet

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

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Input: 1/2 cup pine nuts


Input: 8 whole fresh sardines, gutted but not boned

8 whole fresh sardines , gutted but not boned

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

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Input: Juice of 2 lemons


Input: Sea salt


Input: ground black pepper


Input: 6 cups baby spinach, rinsed and dried

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Input: 3 large russet baking potatoes, preferably organic

3 large russet baking potatoes , preferably organic

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

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Input: 4 tablespoons, approximately, all-purpose flour, preferably organic

4 tablespoons , approximately , all-purpose flour , preferably organic

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

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Input: 2 tablespoons olive oil


Input: 6 carrots, peeled, trimmed and cut in thirds

6 carrots , peeled , trimmed and cut in thirds

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: 2 cups shelled peas, fresh or thawed frozen

2 cups shelled peas , fresh or thawed frozen

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

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Input: 6 tablespoons unsalted butter


Input: 12 basil leaves, slivered


Input: Sea salt


Input: ground black pepper


Input: 1/4 cup olive oil


Input: 2 pounds large Yukon Gold potatoes, peeled and sliced 1/8-inch thick

2 pounds large Yukon Gold potatoes , peeled and sliced 1/8-inch thick

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

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Input: Sea salt


Input: ground black pepper


Input: 2 pounds wild striped bass fillet, with skin (1 to 2 fillets)

2 pounds wild striped bass fillet , with skin ( 1 to 2 fillets )

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

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Input: 1 cup pitted picholine olives


Input: 8 bay leaves


Input: 2 lemons, in thin wedges

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

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Input: 5 very ripe bananas (brown, not black)

5 very ripe bananas ( brown , not black )

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Input: 1/2 teaspoon vanilla extract


Input: 1/8 teaspoon almond extract


Input: 3/4 cup sugar


Input: 3 cups flour


Input: 1 1/2 teaspoons baking powder


Input: 1 large pinch freshly grated nutmeg

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Input: 1 large pinch ground cinnamon


Input: 1/4 cup (or more) evaporated milk

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Input: Vegetable oil for frying


Input: Powdered sugar (optional)

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Input: 1 1/2 cups rhubarb, in 1/4-inch dice (about 2 medium stalks)

1$1/2 cups rhubarb , in 1/4-inch dice ( about 2 medium stalks )

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

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Input: 1/3 cup finely minced scallions


Input: 1 jalapeño, seeded and minced

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

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Input: 1/2 cup pickled cocktail onions, halved

1/2 cup pickled cocktail onions , halved

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

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Input: 2 teaspoons honey


Input: 3 tablespoons cider vinegar


Input: Salt


Input: Chipotle powder or cayenne


Input: 1/4 cup yellow cornmeal


Input: 5 tablespoons olive oil


Input: 1 pound chicken livers, trimmed, cut in 1-inch pieces

1 pound chicken livers , trimmed , cut in 1-inch pieces

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

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Input: 1 large sweet onion, sliced thin

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

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Input: 8 soft 7-inch corn tortillas


Input: 2 tablespoons chopped cilantro leaves


Input: 1 whole clove


Input: 1/2 onion, sliced root to stem so it stays intact, peeled

1/2 onion , sliced root to stem so it stays intact , peeled

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

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Input: 1 pound dried chickpeas, soaked overnight and drained

1 pound dried chickpeas , soaked overnight and drained

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

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Input: 1 sprig rosemary, plus 1 teaspoon finely chopped leaves

1 sprig rosemary , plus 1 teaspoon finely chopped leaves

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Input: 3 garlic cloves, minced


Input: 2 fresh bay leaves or 1 dried

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

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Input: 1/3 cup extra virgin olive oil

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Input: 1 1/2 tablespoons salt, more to taste

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

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Input: 1 small Parmesan rind, plus 1/2 cup freshly grated Parmesan

1 small Parmesan rind , plus 1/2 cup freshly grated Parmesan

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

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Input: 1 cup diced tomatoes, canned or fresh

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

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Input: 2 medium carrots, sliced into 1/4-inch rounds

2 medium carrots , sliced into 1/4-inch rounds

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Input: 2 celery stalks, sliced 1/4-inch thick

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Input: Zest of 1 lemon


Input: 1/4 teaspoon black pepper


Input: 2 pounds lamb shoulder


Input: 2 tablespoons unsalted butter


Input: 1 small onion, grated (about 1/3 cup)

1 small onion , grated ( about 1/3 cup )

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

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Input: 4 cloves garlic, minced


Input: 1 teaspoon black pepper


Input: 1 teaspoon salt


Input: 1 teaspoon ground cinnamon


Input: 1 teaspoon ground coriander


Input: 1 teaspoon ground cumin


Input: 1/2 teaspoon red pepper flakes


Input: 1/4 cup apricot preserves


Input: 1/3 cup red wine vinegar


Input: 1 20-ounce can chickpeas, drained and rinsed

1 20-ounce can chickpeas , drained and rinsed

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

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Input: 2 cups chicken stock


Input: 1/4 cup raisins


Input: 1/4 cup chopped fresh parsley


Input: 2 tablespoons lemon juice


Input: Cooked couscous, for serving

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


Input: Scant 2 tablespoons vegetable oil


Input: 2 medium onions, halved and thinly sliced

2 medium onions , halved and thinly sliced

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

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Input: 2 tablespoons minced garlic


Input: 2 tablespoons minced fresh ginger


Input: 1 tablespoon minced serrano or other fresh chili pepper

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

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Input: 1 teaspoon ground cinnamon


Input: 1 teaspoon ground cardamom


Input: 1 teaspoon ground coriander


Input: 8 small or 6 large (about 2 1/2 pounds total) bone-in chicken thighs, skin removed

8 small or 6 large ( about 2$1/2 pounds total ) bone-in chicken thighs , skin removed

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


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

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

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

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Input: 1 teaspoon black pepper


Input: 2 large white potatoes, peeled and cut into large chunks

2 large white potatoes , peeled and cut into large chunks

B-QTY B-COMMENT 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: 3/4 cup coconut milk


Input: About 1 cup chicken stock


Input: 2 tablespoons fresh lime juice


Input: 1/2 cup chopped fresh cilantro


Input: 1 tablespoon soy sauce (low-sodium if desired)

1 tablespoon soy sauce ( low-sodium if desired )

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

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Input: 1 tablespoon Shao Hsing rice wine or dry sherry

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

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Input: 2 teaspoons dark Asian sesame oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 to 1/2 teaspoon salt (to taste)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 teaspoon ground pepper, preferably white pepper

1/4 teaspoon ground pepper , preferably white pepper

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

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Input: 1/4 teaspoon sugar


Input: 1 tablespoon peanut oil or canola oil

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

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Input: 1 tablespoon minced garlic


Input: 1 tablespoon minced ginger


Input: 1 pound Swiss chard, preferably rainbow chard, stems trimmed, washed in two changes of water and cut crosswise in 1/2-inch strips

1 pound Swiss chard , preferably rainbow chard , stems trimmed , washed in two changes of water and cut crosswise in 1/2-inch strips

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

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

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


Input: 1 medium red bell pepper, cut in 1/4-by-2-inch julienne 1 cup julienne

1 medium red bell pepper , cut in 1/4-by-2-inch julienne 1 cup julienne

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

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


Input: 1/4 cup thinly sliced scallions or minced red onion

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

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Input: 1/4 cup coarsely chopped cilantro (optional)

1/4 cup coarsely chopped cilantro ( optional )

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

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Input: Cooked quinoa, brown or red rice, or rice noodles for serving

Cooked quinoa , brown or red rice , or rice noodles for serving

B-COMMENT B-NAME I-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 NoCAP NoCAP

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


Input: 2 tablespoons olive oil


Input: 1 medium onion, chopped


Input: 2 medium carrots, cut in small dice

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

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Input: 1 celery stalk, cut in small dice

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

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Input: 1 leek, white and light green parts only, halved lengthwise, cleaned thoroughly and sliced thin

1 leek , white and light green parts only , halved lengthwise , cleaned thoroughly and sliced thin

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

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

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


Input: Salt


Input: 4 large garlic cloves, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 7 cups water


Input: 2 tablespoons tomato paste


Input: A bouquet garni consisting of 1 Parmesan rind, 1 bay leaf, 3 sprigs parsley and 3 sprigs thyme, tied together with kitchen string or tied into a piece of cheesecloth

A bouquet garni consisting of 1 Parmesan rind , 1 bay leaf , 3 sprigs parsley and 3 sprigs thyme , tied together with kitchen string or tied into a piece of cheesecloth

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

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

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


Input: 1 (15-ounce) can chickpeas, drained and rinsed

1 ( 15-ounce ) can chickpeas , drained and rinsed

B-QTY O B-COMMENT O B-UNIT B-NAME B-COMMENT I-COMMENT 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: 1/2 pound Swiss chard, stemmed, leaves washed and cut crosswise in thin strips (chiffonade) (4 cups, tightly packed, chiffonade)

1/2 pound Swiss chard , stemmed , leaves washed and cut crosswise in thin strips ( chiffonade ) ( 4 cups , tightly packed , chiffonade )

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

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

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

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


Input: 1/2 cup soup pasta, like elbow macaroni or broken spaghetti

1/2 cup soup pasta , like elbow macaroni or broken spaghetti

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: Freshly grated Parmesan


Input: 1/2 pound Swiss chard


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, 1 minced, 1 cut in half

2 garlic cloves , 1 minced , 1 cut in half

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


Input: freshly ground pepper


Input: 2 thick slices whole-grain country bread (about 2 ounces each)

2 thick slices whole-grain country bread ( about 2 ounces each )

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

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

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


Input: 4 ounces smoked trout


Input: Lemon wedges for serving


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 pounds onions, sliced


Input: 1 teaspoon chopped fresh thyme leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, minced


Input: Salt


Input: freshly ground pepper


Input: 1/2 pound chard, stemmed, leaves washed

1/2 pound chard , stemmed , leaves washed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 14-inch pizza crust (1/2 batch pizza dough)

1 14-inch pizza crust ( 1/2 batch pizza dough )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 cup ricotta (6 ounces)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 ounces Parmesan, grated 1/2 cup, tightly packed

2 ounces Parmesan , grated 1/2 cup , tightly packed

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg yolk


Input: 1/2 cup wild rice


Input: 4 tablespoons unsalted butter


Input: 2 ½ pounds (about 4) Vidalia onions, or other sweet onions, quartered and very thinly sliced

2  1/2 pounds (about 4) Vidalia onions, or other sweet onions, quartered and very thinly sliced

2$1/2 pounds ( about 4 ) Vidalia onions , or other sweet onions , quartered and very thinly sliced

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

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

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


Input: 6 cups chicken or vegetable stock

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons chopped basil


Input: 3 tablespoons chopped chives


Input: 4 tablespoons chopped tarragon


Input: 3 tablespoons chopped flat-leaf parsley


Input: Salt


Input: pepper


Input: 8 slices baguette


Input: 2 tablespoons extra-virgin olive oil


Input: 4 ounces Maytag or other young, not too sharp, blue cheese, at room temperature

4 ounces Maytag or other young , not too sharp , blue cheese , at room temperature

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

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

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


Input: 1/2 teaspoon light brown sugar


Input: 1 1/2 teaspoon black pepper


Input: Pinch cayenne


Input: 1/4 cup olive oil


Input: 1/2 cup salted cashews


Input: 1 3/4 pound boneless, skinless chicken thighs, cut into 2-inch chunks

1$3/4 pound boneless , skinless chicken thighs , cut into 2-inch chunks

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

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

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


Input: 1 teaspoon kosher salt


Input: 1/4 cup finely chopped scallions


Input: 2 tablespoons chopped cilantro stems


Input: 3 garlic cloves, finely chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons dark rum


Input: 1 large (15-ounce) mango, cut into 1/4-inch cubes or use 2 small mangoes)

1 large ( 15-ounce ) mango , cut into 1/4-inch cubes or use 2 small mangoes )

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

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


Input: 1 to 1 1/2 teaspoons cider vinegar, to taste

1 to 1$1/2 teaspoons cider vinegar , to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup chopped fresh cilantro leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 tablespoons butter, melted, plus more to grease pan

5 tablespoons butter , melted , plus more to grease pan

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: 1 1/2 cups all-purpose flour


Input: 1 cup plus 2 to 3 tablespoons sugar, more to taste

1 cup plus 2 to 3 tablespoons sugar , more to taste

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

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

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


Input: 2 teaspoons baking powder


Input: 1/4 teaspoon plus a pinch fine sea salt

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 large eggs, separated


Input: 1/3 cup plus 3 tablespoons milk

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon vanilla extract


Input: 1/4 teaspoon cream of tartar


Input: 2 cups cubed very ripe mango

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 can (15 ounces) unsweetened coconut milk

1 can ( 15 ounces ) unsweetened coconut milk

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1 can (14 ounces) sweetened condensed milk

1 can ( 14 ounces ) sweetened condensed milk

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup Spanish brandy or Cognac

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups heavy cream


Input: 1/4 teaspoon ground cinnamon


Input: 2 cups diced ripe mango


Input: 1 1/2 cups plain yogurt


Input: 1/2 cup whole milk


Input: 3 tablespoons sugar


Input: 1/4 to 1/2 teaspoon rose water, more to taste

1/4 to 1/2 teaspoon rose water , more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch kosher salt


Input: 2 1/2 pounds ripe pears (4 medium to large pears, like Bartlett pears)

2$1/2 pounds ripe pears ( 4 medium to large pears , like Bartlett pears )

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

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

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


Input: 1/2 cup sugar, preferably organic fair-trade

1/2 cup sugar , preferably organic fair-trade

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups red wine


Input: 1 1/2 cups water


Input: 1 2- or 3-inch cinnamon stick

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon vanilla extract


Input: Pinch of freshly ground black pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons fresh lemon juice


Input: 2/3 cup sugar, preferably organic fair-trade sugar

2/3 cup sugar , preferably organic fair-trade sugar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup water


Input: Zest of 1 grapefruit


Input: 1 tablespoon fresh lemon juice


Input: 3 1/2 cups strained fresh grapefruit juice (4 large grapefruit)

3$1/2 cups strained fresh grapefruit juice ( 4 large grapefruit )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1-pound bag frozen strawberries; or 1 pound ripe, sweet strawberries, hulled

1 1-pound bag frozen strawberries; or 1 pound ripe , sweet strawberries , hulled

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

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

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


Input: 1/2 cup sugar, preferably organic fair-trade sugar

1/2 cup sugar , preferably organic fair-trade sugar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup water


Input: 2 cups milk (2 percent or whole)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons fresh lemon juice


Input: Pinch of salt


Input: 6 ripe but firm pears

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


Input: 2 tablespoons honey


Input: 1/4 cup raw brown (turbinado) sugar or regular brown sugar, preferably organic fair-trade, tightly packed

1/4 cup raw brown ( turbinado ) sugar or regular brown sugar , preferably organic fair-trade , tightly packed

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

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


Input: 12 cloves


Input: 1/2 cup strong brewed coffee


Input: 1/4 pound good dark chocolate, chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon neutral oil, like grapeseed or corn

1 teaspoon neutral oil , like grapeseed or corn

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1-inch-thick slice of calf’s liver, about 1 to 1 1/2 pounds

1 1-inch-thick slice of calf’s liver , about 1 to 1$1/2 pounds

B-QTY B-UNIT I-UNIT O O B-NAME O B-COMMENT B-QTY 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: Few drops good vinegar


Input: Salt


Input: pepper


Input: 2 pounds strawberries, hulled and halved

2 pounds strawberries , hulled and halved

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds tomatoes, cored, peeled and roughly chopped

2 pounds tomatoes , cored , peeled and roughly chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons sugar, or as necessary

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: Ground white pepper


Input: 2 tablespoons good vinegar, or to taste

2 tablespoons good vinegar , or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 whole calf’s tongue, 3 to 4 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 onion, chunked


Input: Several thyme sprigs


Input: Several rosemary sprigs


Input: 20 Sichuan peppercorns


Input: 1/2 pound carrots, chunked


Input: Salt


Input: pepper


Input: 1 pound Jerusalem artichokes (sunchokes)

1 pound Jerusalem artichokes ( sunchokes )

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup finely chopped hazelnuts or walnuts

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons olive oil


Input: Salt


Input: pepper


Input: 2 tablespoons orange flower water


Input: 1 tablespoon good vinegar, plus more to taste

1 tablespoon good vinegar , plus more to taste

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: 1/2 cup chopped mint, plus more for garnish

1/2 cup chopped mint , plus more for garnish

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 1/2 to 2 pounds fish heads, like cod, sea bass, porgie

1$1/2 to 2 pounds fish heads , like cod , sea bass , porgie

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

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

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


Input: 2/3 cup extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup chopped onion


Input: 1 tablespoon chopped garlic


Input: 1/4 cup chopped parsley


Input: 1/3 cup dry white wine


Input: 1 1/2 cups canned plum tomatoes, cut up, with their juice

1$1/2 cups canned plum tomatoes , cut up , with their juice

B-QTY B-UNIT B-COMMENT B-NAME I-NAME 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: Salt


Input: pepper


Input: 1 1/2 pounds spaghetti, penne or other pasta

1$1/2 pounds spaghetti , penne or other pasta

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 2 baby back rib racks (4 to 5 pounds total)

2 baby back rib racks ( 4 to 5 pounds total )

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

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

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


Input: 1/4 cup extra-virgin olive oil


Input: 3/4 cup chopped rosemary leaves


Input: 3/4 cup chopped sage leaves


Input: 3 garlic cloves, peeled and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse sea salt


Input: pepper


Input: 1/2 Vidalia or other sweet onion, thinly sliced

1/2 Vidalia or other sweet onion , thinly sliced

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bay leaves


Input: 2 tablespoons red wine vinegar


Input: 1/2 cup honey


Input: 2 cups whole milk


Input: 1 cup heavy cream


Input: 1/2 pound fresh porcini or cremini mushrooms (optional)

1/2 pound fresh porcini or cremini mushrooms ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/3 cup white wine vinegar (kosher for Passover, if preferred)

1/3 cup white wine vinegar ( kosher for Passover , if preferred )

O 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 YesCAP NoCAP NoCAP NoCAP NoCAP

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


Input: 1/3 cup sugar


Input: 1/3 cup Moscato d’Asti wine or sweet kosher wine

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup onions cut into 1/2-inch dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 Granny Smith apples, peeled, cored and cut into 1/2-inch dice

3 Granny Smith apples , peeled , cored and cut into 1/2-inch dice

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

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

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


Input: 1/4 cup honey


Input: 1 cup dried figs about 8, hard stems removed, cut into 1/2-inch dice

1 cup dried figs about 8 , hard stems removed , cut into 1/2-inch dice

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

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


Input: 1 cup pitted dates, cut into 1/2-inch dice

1 cup pitted dates , cut into 1/2-inch dice

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 good-quality apricot preserves


Input: Finely grated zest and juice of half a lemon

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Finely grated zest and juice of half an orange

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup whole shelled hazelnuts or blanched almonds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup shelled pistachios


Input: 1/8 teaspoon kosher salt


Input: 1/8 teaspoon ground allspice, or to taste

1/8 teaspoon ground allspice , or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon ground cardamom, or to taste

1/8 teaspoon ground cardamom , or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon ground cinnamon, or to taste

1/8 teaspoon ground cinnamon , or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon plus 1 teaspoon salt

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons plus 2 teaspoons sugar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon celery seed


Input: 2 teaspoons granulated garlic or garlic powder

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 teaspoon turmeric


Input: 1/4 teaspoon cayenne


Input: 1/4 teaspoon black pepper


Input: 4 cups canola oil, for frying

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: 10 to 15 whole matzos


Input: 7 pounds beef short ribs or 5 pounds flanken, cut in 4-inch portions

7 pounds beef short ribs or 5 pounds flanken , cut in 4-inch portions

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

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

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


Input: Salt


Input: black pepper


Input: 1/4 cup rendered duck fat or chicken fat, or canola oil

1/4 cup rendered duck fat or chicken fat , or canola oil

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

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

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


Input: 1 large Spanish onion, diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large carrots, peeled and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 stalks celery, diced


Input: 3 cloves garlic, peeled and smashed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1-inch piece ginger, peeled and smashed

1 1-inch piece ginger , peeled and smashed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups ruby port


Input: 2 cups red wine


Input: 4 cups pitted prunes


Input: 1 1/4 cup slivered almonds, lightly toasted

1$1/4 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: 4 ounces shiitake, crimini or other mushrooms, diced

4 ounces shiitake , crimini or other mushrooms , diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup loosely packed chopped parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 sprigs fresh thyme


Input: 1 bay leaf


Input: 1 stick cinnamon


Input: 1 clove


Input: 1 star anise


Input: Zest of 1 orange, in strips

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups veal, beef or chicken stock, or as needed

4 cups veal , beef or chicken stock , or as needed

B-QTY O B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME 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: 4 matzos


Input: 1 large red onion, halved lengthwise and thinly sliced

1 large red onion , halved lengthwise and thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons unsalted butter or olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt, plus a pinch

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: 8 large eggs


Input: 1/4 teaspoon black pepper


Input: 4 ounces lox or smoked salmon, cut into 1/2-inch-wide strips

4 ounces lox or smoked salmon , cut into 1/2-inch-wide strips

B-QTY O 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons freshly chopped dill, more for garnish

2 tablespoons freshly chopped dill , more for garnish

B-QTY O B-COMMENT I-COMMENT B-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: Honey, for serving


Input: Sour cream, for serving


Input: 2 shallots, finely chopped


Input: 4 large garlic cloves, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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: 2 tablespoons Vietnamese or Thai fish sauce

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

NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound peeled, deveined shrimp, finely chopped about 3/4 pound in the shell)

1/2 pound peeled , deveined shrimp , finely chopped about 3/4 pound in the shell )

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

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 YesPAREN


Input: 2 quarts water; or use half chicken or vegetable stock, and half water

2 quarts water; or use half chicken or vegetable stock , and half water

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

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

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


Input: 1 cup sprouted brown rice


Input: 2 stalks lemon grass, trimmed and minced

2 stalks lemon grass , trimmed and minced

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 tablespoons peanut oil or canola oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons dry-roasted peanuts, coarsely chopped

2 tablespoons dry-roasted peanuts , coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup cilantro leaves


Input: 2 cups bean sprouts


Input: Minced bird or serrano chilies


Input: Lime wedges


Input: 1 cup sprouted brown rice, cooked 3 cups cooked rice

1 cup sprouted brown rice , cooked 3 cups cooked rice

B-QTY B-UNIT I-COMMENT B-NAME I-NAME I-COMMENT O I-COMMENT B-UNIT O 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 tablespoon soy sauce low-sodium if desired

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon Shao Hsing rice wine or dry sherry

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons dark Asian sesame oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 to 1/2 teaspoon salt (to taste)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 teaspoon ground pepper, preferably white pepper

1/4 teaspoon ground pepper , preferably white pepper

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon sugar


Input: 2 tablespoons peanut oil or canola oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced garlic


Input: 1 tablespoon minced ginger


Input: 1 medium red bell pepper, cut in 1/4-inch-by-2-inch matchsticks 1 cup julienne

1 medium red bell pepper , cut in 1/4-inch-by-2-inch matchsticks 1 cup julienne

B-QTY O B-NAME I-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-QTY 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: 4 cups bean sprouts about 3/4 pound

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup thinly sliced scallions


Input: 1/4 cup coarsely chopped cilantro (optional)

1/4 cup coarsely chopped cilantro ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 cup cooked sprouted brown rice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Soy sauce to taste optional

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


Input: 1 to 2 teaspoons lemon-scented olive oil, to taste

1 to 2 teaspoons lemon-scented olive oil , to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup spinach leaves, or a mixture of spinach and arugula, tightly packed

1 cup spinach leaves , or a mixture of spinach and arugula , tightly packed

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

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

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


Input: Zest of 1/8 lemon


Input: 1 ounce smoked trout


Input: 1 lemon wedge


Input: 1 sprig cilantro, chopped


Input: 1/2 to 1 teaspoon toasted sesame seeds, to taste

1/2 to 1 teaspoon toasted sesame seeds , to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 5-to-7-pound leg of lamb, preferably at room temperature, shank removed if necessary

1 5-to-7-pound leg of lamb , preferably at room temperature , shank removed if necessary

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

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Input: 1/2 cup chopped fresh parsley


Input: 1/2 cup chopped fresh dill


Input: 3 tablespoons extra virgin olive oil

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Input: 4 anchovies, optional


Input: 2 cloves garlic, peeled


Input: Salt


Input: 2 cups coarse bread crumbs, preferably fresh

2 cups coarse bread crumbs , preferably fresh

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Input: Freshly ground black pepper


Input: 2 tablespoons pine nuts


Input: 2 tablespoons raisins or currants


Input: 1 pound spinach, chopped


Input: 1 5-to-7-pound leg of lamb, preferably at room temperature, shank removed if necessary

1 5-to-7-pound leg of lamb , preferably at room temperature , shank removed if necessary

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


Input: 2 teaspoons ground coriander


Input: 2 teaspoons ground cumin


Input: 1 teaspoon ground cinnamon


Input: 1 teaspoon ground ginger


Input: 1 teaspoon paprika


Input: 1/2 teaspoon ground turmeric


Input: 1 teaspoon salt, or to taste

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Input: 1 tablespoon freshly ground black pepper

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

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Input: 50 sage leaves


Input: 1 medium shallot, chopped


Input: 4 tablespoons unsalted butter, softened

4 tablespoons unsalted butter , softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon lemon juice


Input: Sea salt


Input: pepper


Input: 1 pair shad roe, thick outer membrane removed most mongers will do it

1 pair shad roe , thick outer membrane removed most mongers will do it

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Input: 1 shad fillet, about 3/4 pound

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Input: 6 ounces prosciutto di Parma, sliced thin

6 ounces prosciutto di Parma , sliced thin

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Input: 3 tablespoons extra-virgin olive oil


Input: 1/2 cup dry white wine


Input: Lemon wedges, for serving


Input: 2 cups all-purpose flour


Input: 2/3 cup sifted powdered sugar


Input: 1 teaspoon kosher salt


Input: 2 sticks unsalted butter


Input: 3 tablespoons unflavored gelatin (about 3 envelopes)

3 tablespoons unflavored gelatin ( about 3 envelopes )

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Input: 4 teaspoons matcha (green tea powder)

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Input: 2 large egg whites


Input: 2 cups granulated sugar


Input: 1/4 cup honey


Input: 1/2 cup finely chopped candied ginger

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Input: 3 tablespoons superfine sugar


Input: 6 drops yellow food coloring (optional)

6 drops yellow food coloring ( optional )

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Input: 2/3 cup superfine sugar


Input: 2 cups plus 1 teaspoon granulated sugar

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Input: 1/2 teaspoon crumbled saffron threads


Input: 3 tablespoons unflavored gelatin (about 3 envelopes)

3 tablespoons unflavored gelatin ( about 3 envelopes )

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Input: 1/4 cup honey


Input: 2 large egg whites


Input: 1/4 teaspoon kosher salt


Input: 4 duck legs, trimmed


Input: 1 tablespoon olive oil


Input: 3 ribs celery, trimmed and cut into small dice

3 ribs celery , trimmed and cut into small dice

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Input: 2 medium-size carrots, peeled and cut into small dice

2 medium-size carrots , peeled and cut into small dice

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Input: 1 medium-size red onion, peeled and cut into small dice

1 medium-size red onion , peeled and cut into small dice

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Input: 4 cloves garlic, peeled and minced

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Input: 8 fillets of salted anchovy, rinsed, dried and minced

8 fillets of salted anchovy , rinsed , dried and minced

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Input: 6 juniper berries


Input: 1 1/2 cups dry red wine


Input: 1/2 cup red-wine vinegar


Input: 3 tablespoons tomato paste


Input: 2 cups low-sodium chicken stock


Input: 1 tablespoon minced fresh sage


Input: Kosher salt


Input: freshly ground black pepper to taste

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Input: 2 cups cooked polenta, for serving optional

2 cups cooked polenta , for serving optional

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Input: 6 ounces (1 scant cup) white or borlotti beans, soaked, if desired, for four hours and then drained

6 ounces ( 1 scant cup ) white or borlotti beans , soaked , if desired , for four hours and then drained

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