Input: 1/4 cup sliced, pitted calamata or other good-quality black olives

1/4 cup sliced , pitted calamata or other good-quality black olives

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

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Input: 6 tablespoons unsalted butter


Input: 250 grams trout roe


Input: 2 cloves garlic, minced


Input: 1 tablespoon chopped parsley


Input: Kosher salt


Input: freshly ground black pepper


Input: 1 tablespoon lemon juice


Input: 6 large eggs


Input: 4 tablespoons heavy cream


Input: 4 medium Yukon Gold potatoes


Input: 7 tablespoons unsalted butter


Input: Kosher salt


Input: freshly ground black pepper


Input: 1 large eggplant or a few small ones

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

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Input: 2 tablespoons olive oil


Input: 1 clove garlic, peeled and roughly chopped

1 clove garlic , peeled and roughly chopped

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

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Input: 1 cup yogurt cheese (see note)

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


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

2 tablespoons freshly squeezed lemon juice , or to taste

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

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Input: Salt to taste


Input: 1/4 teaspoon cayenne, or more to taste

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

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Input: 1/2 ounce dried guajillo chilies, stemmed and seeded

1/2 ounce dried guajillo chilies , stemmed and seeded

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

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Input: 6 ripe plum tomatoes


Input: 2 garlic cloves


Input: 3/4 cup finely chopped onion


Input: 1 teaspoon ground cumin


Input: 1 green poblano chili, roasted, stemmed, seeded and diced

1 green poblano chili , roasted , stemmed , seeded and diced

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

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Input: Salt


Input: 3 tablespoons vegetable oil


Input: 2 pounds tomatillos, papery husks removed, cut in half

2 pounds tomatillos , papery husks removed , cut in half

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: 8 to 12 serrano chilies (depending on heat tolerance)

8 to 12 serrano chilies ( depending on heat tolerance )

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

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Input: 1/2 onion, peeled


Input: 1 garlic clove


Input: 6 whole sprigs cilantro, stems included

6 whole sprigs cilantro , stems included

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Input: Lime juice


Input: Salt


Input: 2 pounds ripe plum tomatoes (or 1 28-ounce can tomatoes)

2 pounds ripe plum tomatoes ( or 1 28-ounce can tomatoes )

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

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Input: 3 tablespoons vegetable oil


Input: 6 to 8 dried chiles de árbol

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

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Input: 1 small onion, sliced


Input: 1 garlic clove


Input: 6 cloves


Input: 1 or 2 pieces Mexican canela, or 1/4 teaspoon each ground cinnamon and allspice

1 or 2 pieces Mexican canela , or 1/4 teaspoon each ground cinnamon and allspice

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

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Input: Salt


Input: 2 cups flour


Input: 1/2 teaspoon salt


Input: 1/3 cup olive oil


Input: Sea salt, optional


Input: 3 large eggs, lightly beaten

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Input: 5 garlic cloves, minced


Input: 3 scallions, white and light green parts, finely chopped

3 scallions , white and light green parts , finely chopped

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

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Input: 1 medium jalapeño pepper, seeded and finely chopped

1 medium jalapeño pepper , seeded and finely chopped

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

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Input: 1 tablespoon chopped fresh sage


Input: 2 teaspoons kosher salt


Input: 1 teaspoon freshly ground black pepper

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

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Input: 1 cup dried bread crumbs


Input: 3 tablespoons chicken stock, heavy cream or milk

3 tablespoons chicken stock , heavy cream or milk

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

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Input: 1 pound ground pork


Input: 1 pound ground beef


Input: 1 tablespoon tomato paste


Input: 1/2 tablespoon extra virgin olive oil

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

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Input: 2 tablespoons pine nuts (optional)

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Input: 2 cups red wine vinegar


Input: 1 cup sugar


Input: 1 1/2 cups plus 3 tablespoons basmati rice

1$1/2 cups plus 3 tablespoons basmati rice

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

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Input: 1 teaspoon salt


Input: 1/4 cup grapeseed or vegetable oil

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

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Input: 2 onions, finely chopped, about 1 1/2 cups

2 onions , finely chopped , about 1$1/2 cups

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 raisins, rinsed and drained

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

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Input: 1 cup barberries, rinsed and drained (see note)

1 cup barberries , rinsed and drained ( see note )

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

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Input: 2 tablespoons sour salt or lemon powder, or the juice of 2 lemons (see note)

2 tablespoons sour salt or lemon powder , or the juice of 2 lemons ( see note )

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

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Input: One 16-ounce jar grape leaves, stems removed, rinsed and dried

One 16-ounce jar grape leaves , stems removed , rinsed and dried

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

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Input: 1 1/2 cups dried apricots


Input: 1 1/2 cups dried Iranian golden prunes (see note) or dried plums

1$1/2 cups dried Iranian golden prunes ( see note ) or dried plums

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

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Input: 1/2 cup vegetable oil, plus additional for pan

1/2 cup vegetable oil , plus additional for pan

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

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Input: 7 large eggs, separated


Input: 3 cups almonds


Input: 1 cup sugar


Input: 1 tablespoon matzo meal


Input: 2 teaspoons ground cardamom


Input: 1 tablespoon almond extract


Input: Confectioners’ sugar (kosher for Passover), for dusting

Confectioners’ sugar ( kosher for Passover ) , for dusting

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

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Input: Finely chopped pistachio nuts, for garnish

Finely chopped pistachio nuts , for garnish

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

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Input: 1 cup almonds


Input: 1 cup roasted, shelled pistachios

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

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Input: 1 cup walnuts


Input: 1 cup black raisins


Input: 1 cup golden raisins


Input: 1 cup dates, pitted


Input: 2 teaspoons cinnamon


Input: 2 teaspoons ground cardamom


Input: 1 teaspoon ground ginger


Input: 1/2 teaspoon ground nutmeg


Input: 1 large apple, peeled, quartered and cored

1 large apple , peeled , quartered and cored

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

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Input: 1 large pear, peeled, quartered and cored

1 large pear , peeled , quartered and cored

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

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Input: 2 bananas, peeled


Input: 2 to 3 tablespoons cider vinegar

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Input: 1/2 to 1 cup pomegranate juice

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 to 1 cup sweet kosher wine

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Input: 3/4 cup walnuts


Input: 3 roasted red bell peppers


Input: 3/4 cup fresh bread crumbs


Input: 1 j alapeño or other small hot chili pepper, stemmed and seeded

1 j alapeño or other small hot chili pepper , stemmed and seeded

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

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Input: 1 small onion, finely chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, minced


Input: 1 tablespoon pomegranate molasses


Input: 1 tablespoon lemon juice


Input: 1 teaspoon ground cumin


Input: Salt


Input: pepper


Input: 2 tablespoons olive oil


Input: 1 stick unsalted butter, softened, plus more for greasing pan

1 stick unsalted butter , softened , plus more for greasing pan

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

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Input: 1 1/2 cups flour, plus more for dusting pan

1$1/2 cups flour , plus more for dusting pan

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

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Input: 1 1/2 teaspoons baking powder


Input: 1/2 teaspoon salt


Input: 1/2 cup milk


Input: 3 tablespoons pomegranate molasses, plus 1 teaspoon

3 tablespoons pomegranate molasses , plus 1 teaspoon

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

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Input: 3/4 cup granulated sugar, plus 4 teaspoons

3/4 cup granulated sugar , plus 4 teaspoons

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

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Input: 3 large eggs


Input: 1 cup confectioners’ sugar


Input: 6 tablespoons light cream


Input: 3/4 cup roughly chopped walnuts or pecans

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

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Input: 6 tablespoons butter


Input: 1 1/2 cups Cajun Grain brown jasmine rice (see note)

1$1/2 cups Cajun Grain brown jasmine rice ( see note )

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

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Input: 1/4 teaspoon freshly ground black pepper

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

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Input: 3 1/2 cups chicken stock


Input: 2 medium onions, diced


Input: 2 cloves garlic, minced


Input: 1 jalapeño, minced


Input: 1 acorn squash, peeled and cut into ½-inch pieces

1 acorn squash, peeled and cut into  1/2-inch pieces

1 acorn squash , peeled and cut into 1/2-inch pieces

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

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Input: 2 pounds large shrimp, peeled and deveined

2 pounds large shrimp , peeled and deveined

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

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Input: 1/4 cup scallions, thinly sliced

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

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Input: 1/4 cup parsley, chopped


Input: Salt


Input: freshly ground black pepper to taste

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

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Input: Salt


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 cup bread crumbs, ideally made from stale bread

1/2 cup bread crumbs , ideally made from stale bread

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

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Input: 1 onion, chopped


Input: Freshly ground black pepper


Input: 1 pound long pasta, like perciatelli

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

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Input: 1 teaspoon grated lemon zest


Input: 2 tablespoons drained capers


Input: 2 cans sardines packed in extra virgin olive oil (about 1/2 pound)

2 cans sardines packed in extra virgin olive oil ( about 1/2 pound )

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

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


Input: 1/2 cup chopped fresh parsley, plus more for garnish

1/2 cup chopped fresh parsley , plus more for garnish

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

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Input: 1 beef tongue, 2 to 3 pounds, rinsed

B-QTY 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 carrot, diced


Input: 1 celery stalk, diced


Input: 1 medium onion, diced


Input: 2 thyme sprigs


Input: 1 cup flat-leaf parsley


Input: 1 teaspoon black peppercorns


Input: 2 tablespoons Chinese or Thai barbecue sauce

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

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Input: 1 quart veal or beef stock

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

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Input: 2 quarts chicken stock


Input: 2 1/2 cups arugula or baby spinach

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

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Input: 1 tablespoon red wine vinegar


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: 6 tablespoons butter or bacon grease

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups stone-ground cornmeal


Input: 1 teaspoon baking soda


Input: 1 teaspoon baking powder


Input: 1 teaspoon salt


Input: 1 3/4 cups buttermilk


Input: 2 eggs, lightly beaten


Input: 2 tablespoons cracklings (recipe follows) or cooked bacon, drained on paper towels and chopped

2 tablespoons cracklings ( recipe follows ) or cooked bacon , drained on paper towels and chopped

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

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


Input: 12 jalapeños


Input: 2 cups red wine vinegar


Input: 3/4 cup chunky peanut butter


Input: 1/2 cup flour


Input: 2 large eggs, beaten well

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup fine bread crumbs


Input: Corn oil, for frying


Input: 4 tablespoons butter


Input: 1 cup diced onion


Input: 1 medium potato, peeled and diced

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

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Input: Salt


Input: freshly ground black pepper


Input: 2 cups chicken or vegetable stock, or hot water

2 cups chicken or vegetable stock , or hot water

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups whole milk


Input: 1/4 cup heavy cream


Input: About 8 ounces (4 cups) mixed chopped spring greens, like sorrel, watercress, ramps, arugula, dandelion or chives

About 8 ounces ( 4 cups ) mixed chopped spring greens , like sorrel , watercress , ramps , arugula , dandelion or chives

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

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

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


Input: 3 tablespoons olive oil


Input: 3 ounces chorizo or bacon, finely diced

3 ounces chorizo or bacon , finely diced

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

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Input: Wild garlic or chive flowers (optional)

Wild garlic or chive flowers ( optional )

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

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Input: 3 cups all-purpose flour, more for work surface

3 cups all-purpose flour , more for work surface

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon salt


Input: 1 1/4 cup granulated sugar, more for sprinkling

1$1/4 cup granulated sugar , more for sprinkling

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon baking soda


Input: 1 stick (4 ounces) butter, cut into pieces, at cool room temperature

1 stick ( 4 ounces ) butter , cut into pieces , at cool room temperature

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

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Input: 2 eggs


Input: 1/2 cup buttermilk


Input: 1 1/2 pounds (about 8 stalks) rhubarb, thinly sliced

1$1/2 pounds ( about 8 stalks ) rhubarb , thinly sliced

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

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Input: Light brown sugar and softly whipped cream, for serving

Light brown sugar and softly whipped cream , for serving

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

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Input: 1 8- to 10-pound bone-in lamb shoulder roast with good layer of fat on top (see note)

1 8- to 10-pound bone-in lamb shoulder roast with good layer of fat on top ( see note )

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

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Input: 3 tablespoons whole coriander seeds


Input: Coarse sea salt


Input: black pepper


Input: Extra virgin olive oil


Input: 2 tablespoons flour


Input: 3 cups hot lamb or chicken stock

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

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Input: Roasted potatoes, for serving

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


Input: 2 tablespoons butter


Input: 1 large onion, sliced


Input: Salt


Input: ground pepper


Input: 2 to 3 heads romaine lettuce, cut into thin ribbons

2 to 3 heads romaine lettuce , cut into thin ribbons

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

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Input: 2 cups chicken stock


Input: 1/2 to 1 cup cream or half-and-half

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Input: Small croutons or crumbled bacon for garnish

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

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Input: 3 tablespoons butter


Input: 4 romaine hearts, damaged leaves removed, trimmed and sliced in half lengthwise

4 romaine hearts , damaged leaves removed , trimmed and sliced in half lengthwise

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

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Input: 1/2 cup chicken or vegetable stock

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

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Input: 1 carrot, chopped


Input: Salt


Input: ground black pepper


Input: 1 teaspoon freshly squeezed lemon juice

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

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Input: 1 cup yogurt, preferably whole milk

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

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Input: 1/2 cup crumbled blue cheese


Input: 1 tablespoon freshly squeezed lemon juice, or more as needed

1 tablespoon freshly squeezed lemon juice , or more as needed

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

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Input: Salt


Input: ground black pepper


Input: 1 head iceberg lettuce, cored and cut into 8 wedges

1 head iceberg lettuce , cored and cut into 8 wedges

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

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Input: 1/2 cup toasted and chopped hazelnuts, pecans or walnuts, optional

1/2 cup toasted and chopped hazelnuts , pecans or walnuts , optional

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

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Input: About 1/2 cup extra virgin olive oil

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

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Input: 1 cup rustic bread, cut into 1-inch cubes

1 cup rustic bread , cut into 1-inch cubes

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

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Input: Salt


Input: freshly ground black pepper


Input: 1 clove garlic, halved


Input: 2 eggs


Input: 2 tablespoons freshly squeezed lemon juice

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

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Input: 2 to 3 tablespoons minced anchovies, or to taste

2 to 3 tablespoons minced anchovies , or to taste

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

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Input: Dash Worcestershire sauce


Input: 1 large head romaine lettuce, washed, dried and torn into pieces

1 large head romaine lettuce , washed , dried and torn into pieces

B-QTY O B-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 freshly grated Parmesan


Input: 2 tablespoons soy sauce


Input: 1 tablespoon sesame oil


Input: 1 tablespoon rice wine


Input: 1 teaspoon sugar


Input: 1 tablespoon cornstarch


Input: 2 tablespoons peanut oil


Input: 2 tablespoons minced garlic


Input: 1 tablespoon grated or minced fresh ginger

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

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Input: 1/4 cup chopped scallion, plus more for garnish

1/4 cup chopped scallion , plus more for garnish

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

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Input: 1 medium head iceberg lettuce, cored and shredded

1 medium head iceberg lettuce , cored and shredded

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Input: 1/2 to 3/4 pound medium shrimp, shelled, cleaned and deveined

1/2 to 3/4 pound medium shrimp , shelled , cleaned and deveined

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

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Input: Salt


Input: freshly ground black pepper


Input: 2 tablespoons extra virgin olive oil, more for pita chips

2 tablespoons extra virgin olive oil , more for pita chips

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

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Input: 1 fat leek (or 2 slim ones), white part only, thinly sliced

1 fat leek ( or 2 slim ones ) , white part only , thinly sliced

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

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Input: 6 garlic cloves, minced


Input: 1 teaspoon kosher salt, more to taste

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


Input: 1/2 teaspoon ground coriander


Input: 1/4 teaspoon turmeric powder


Input: Pinch of cayenne


Input: 1 1/2 pounds carrots, peeled and sliced 1/2-inch thick

1$1/2 pounds carrots , peeled and sliced 1/2-inch thick

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

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Input: 1 quart vegetable broth


Input: 2 sprigs fresh thyme (optional)

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Input: 2 pita breads, each cut into 16 wedges

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

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Input: 1/3 cup tahini


Input: Fresh lemon juice, to taste

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

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Input: Grated lemon zest, for garnish

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

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Input: 1/3 cup chopped fresh cilantro or mint

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

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Input: 3 large seedless oranges


Input: 1/8 teaspoon cayenne


Input: 1 teaspoon paprika


Input: 1/2 teaspoon garlic


Input: 3 tablespoons olive oil


Input: 1 tablespoon red-wine or sherry vinegar

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

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Input: Salt


Input: Freshly ground black pepper


Input: 1/3 cup chopped parsley


Input: 12 pitted black olives, preferably imported Greek or Italian

12 pitted black olives , preferably imported Greek or Italian

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

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Input: 2 tablespoons olive oil


Input: 4 skinless chicken thighs


Input: 1 large onion, chopped


Input: 1 tablespoon minced garlic


Input: 1 teaspoon minced fresh ginger


Input: 1 1/2 teaspoons ground coriander


Input: 1 tablespoon ground cumin


Input: 1 1/2 teaspoons ground cinnamon


Input: 1/2 cup chopped dried apricots


Input: 1 cup chopped tomato (fresh or canned or boxed, with juice)

1 cup chopped tomato ( fresh or canned or boxed , with juice )

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

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Input: 2 cups cooked or canned chickpeas, drained, with the liquid reserved

2 cups cooked or canned chickpeas , drained , with the liquid reserved

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

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Input: 1 to 2 cups chicken stock, bean liquid or water, or more as needed

1 to 2 cups chicken stock , bean liquid or water , or more as needed

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

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Input: 1/2 cup bulgur


Input: Salt


Input: freshly ground black pepper


Input: 1/2 cup chopped fresh parsley, for garnish

1/2 cup chopped fresh parsley , for garnish

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

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Input: 1 tablespoon honey


Input: Pinch salt


Input: 1 cup slivered almonds


Input: 2 tablespoons raw sugar


Input: 3/4 pound haricots verts or green beans, trimmed

3/4 pound haricots verts or green beans , trimmed

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

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Input: 2 duck breasts, trimmed (1 1/2 pounds total)

2 duck breasts , trimmed ( 1$1/2 pounds total )

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

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Input: 1 teaspoon kosher salt, more as needed

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

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Input: 1 teaspoon chipotle or other chili powder

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

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Input: 1/2 teaspoon freshly ground black pepper

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

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Input: 1/2 teaspoon ground cumin


Input: 1/4 teaspoon ground cinnamon


Input: 1/4 cup plus 1 teaspoon extra virgin olive oil

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

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Input: 1 garlic clove, minced


Input: 2 tablespoons fresh lime juice


Input: 1 bunch watercress


Input: 1/2 cup whole almonds, shelled

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Input: 3 cups cilantro leaves and tender stems (about 2 bunches), rinsed

3 cups cilantro leaves and tender stems ( about 2 bunches ) , rinsed

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

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Input: 1 or 2 garlic cloves, smashed

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

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Input: 1/2 cup extra virgin olive oil, more as needed

1/2 cup extra virgin olive oil , more as needed

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

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Input: 2/3 cup grated aged sheep’s milk cheese like Nisa, Serpa or pecorino-Toscano

2/3 cup grated aged sheep’s milk cheese like Nisa , Serpa or pecorino-Toscano

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

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Input: Salt


Input: freshly ground black pepper


Input: 2 tablespoons red-wine vinegar


Input: 1 teaspoon mayonnaise


Input: 1 teaspoon Dijon mustard


Input: 1 shallot, minced


Input: 1/3 cup extra-virgin olive oil


Input: Kosher salt


Input: freshly ground black pepper


Input: 1/4 pound slab bacon, cut into 1-inch-long lardons

1/4 pound slab bacon , cut into 1-inch-long lardons

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

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Input: 1/2 cup fresh bread crumbs


Input: 1 tablespoon lemon juice


Input: 2 tablespoons red-wine vinegar


Input: 1 clove garlic, minced


Input: 2 teaspoons Dijon mustard


Input: 1/3 cup extra-virgin olive oil


Input: 1/4 cup good-quality blue cheese, crumbled

1/4 cup good-quality blue cheese , crumbled

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

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Input: Kosher salt


Input: freshly ground black pepper


Input: 1 head romaine lettuce


Input: 2 tablespoons lemon juice


Input: 1 teaspoon red-wine vinegar


Input: 1 shallot, minced


Input: 1 teaspoon Dijon mustard


Input: 1/3 cup extra-virgin olive oil


Input: Kosher salt


Input: freshly ground black pepper


Input: 1 tablespoon lemon juice


Input: 2 tablespoons good-quality balsamic vinegar


Input: 1 clove garlic, minced


Input: Scant handful basil leaves, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup extra-virgin olive oil


Input: 1/4 cup grated Parmesan


Input: Kosher salt


Input: freshly ground black pepper


Input: 3 tablespoons olive oil


Input: 3 pounds boneless lamb stew meat (preferably shoulder), cut into 1 1/2-inch chunks

3 pounds boneless lamb stew meat ( preferably shoulder ) , cut into 1$1/2-inch chunks

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

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Input: Salt


Input: pepper


Input: 2 medium onions, chopped


Input: 1 large red bell pepper, stemmed, seeded and chopped

1 large red bell pepper , stemmed , seeded and chopped

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

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Input: 4 garlic cloves, minced


Input: 1 tablespoon pimentón de la Vera, preferably picante or agridulce

1 tablespoon pimentón de la Vera , preferably picante or agridulce

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

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Input: 1 28-ounce can whole peeled tomatoes, with their juice

1 28-ounce can whole peeled tomatoes , with their juice

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

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Input: 3/4 cup red wine, preferably Rioja

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

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Input: 3 cups chicken stock


Input: 2 tablespoons sherry vinegar or red wine vinegar

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

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Input: 3 bay leaves


Input: 3 cups cooked white beans, rinsed and drained if canned

3 cups cooked white beans , rinsed and drained if canned

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

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Input: 1/4 cup chopped fresh parsley


Input: 2/3 cup ketchup


Input: 1/2 cup cider vinegar


Input: 1/4 cup brown sugar


Input: 2 teaspoons pimentón (smoked Spanish paprika)

2 teaspoons pimentón ( smoked Spanish paprika )

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

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Input: 1 teaspoon ground cumin


Input: 1 teaspoon kosher salt


Input: 1 teaspoon freshly cracked black pepper

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

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Input: 1 tablespoon kosher salt


Input: 1/4 cup sugar


Input: 2 tablespoons cumin


Input: 1 tablespoon pepper


Input: 1/4 cup pimentón de la Vera, preferably agridulce

1/4 cup pimentón de la Vera , preferably agridulce

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

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Input: 1 whole, untrimmed beef brisket (about 10 pounds)

1 whole , untrimmed beef brisket ( about 10 pounds )

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

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Input: Barbecue sauce (see recipe)

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Input: 1 1/4 cups flour, more for rolling

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Input: Salt


Input: 1/2 teaspoon cayenne


Input: 7 tablespoons unsalted butter


Input: 4 large eggs


Input: 1 tablespoon minced shallot


Input: 1/2 bunch medium asparagus, ends snapped, halved vertically and cut into 1-inch pieces

1/2 bunch medium asparagus , ends snapped , halved vertically and cut into 1-inch pieces

B-QTY B-UNIT B-COMMENT B-NAME O I-COMMENT I-COMMENT O 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: 8 ounces lump crab meat


Input: 1 tablespoon lemon juice


Input: 1 tablespoon minced chervil


Input: 3/4 cup half-and-half


Input: 4 ounces soft goat cheese


Input: 1/2 cup sugar


Input: 2 cups vodka


Input: 2 teaspoons celery seeds


Input: Seltzer or club soda


Input: Thin lemon slices, for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups flour, more for rolling

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: Salt


Input: 1/2 teaspoon cayenne


Input: 7 tablespoons unsalted butter


Input: 4 large eggs


Input: 1 tablespoon minced shallot


Input: 1/2 bunch medium asparagus, ends snapped, halved vertically and cut into 1-inch pieces

1/2 bunch medium asparagus , ends snapped , halved vertically and cut into 1-inch pieces

B-QTY B-UNIT B-COMMENT B-NAME O I-COMMENT I-COMMENT O 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: 8 ounces lump crab meat


Input: 1 tablespoon lemon juice


Input: 1 tablespoon minced chervil


Input: 3/4 cup half-and-half


Input: 4 ounces soft goat cheese


Input: 4 ounces fettuccine-width rice stick noodles

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup peanut oil


Input: 2 to 4 tablespoons tamarind paste

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup fish sauce (nam pla)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/3 cup honey


Input: 2 tablespoons rice vinegar


Input: 1/2 teaspoon red pepper flakes, or to taste

1/2 teaspoon red pepper flakes , or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped scallions


Input: 1 garlic clove, minced


Input: 2 eggs


Input: 1 small head Napa cabbage, shredded (about 4 cups)

1 small head Napa cabbage , shredded ( about 4 cups )

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

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

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


Input: 1 cup mung bean sprouts


Input: 1/2 pound peeled shrimp, pressed tofu or a combination

1/2 pound peeled shrimp , pressed tofu or a combination

B-QTY B-UNIT B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup roasted peanuts, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped fresh cilantro


Input: 2 limes, quartered


Input: 1 pound asparagus, ends trimmed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound shiitake mushrooms, stems removed, sliced 1/4-inch thick

1/4 pound shiitake mushrooms , stems removed , sliced 1/4-inch thick

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces thinly sliced prosciutto, cut into 1/4-inch strips

2 ounces thinly sliced prosciutto , cut into 1/4-inch strips

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil, plus 2 teaspoons; additional for drizzling

2 tablespoons extra virgin olive oil , plus 2 teaspoons; additional for drizzling

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

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

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


Input: 1/2 teaspoon kosher salt


Input: Ground black pepper, to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Grated nutmeg


Input: 3 tarragon sprigs


Input: 3/4 cup whole-wheat couscous


Input: 4 ounces fettuccine-width rice stick noodles

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup peanut oil


Input: 2 to 4 tablespoons tamarind paste, to taste

2 to 4 tablespoons tamarind paste , to taste

B-QTY B-COMMENT O B-UNIT 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: 1/4 cup fish sauce (nam pla)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/3 cup honey


Input: 2 tablespoons rice vinegar


Input: 1/2 teaspoon red pepper flakes, or to taste

1/2 teaspoon red pepper flakes , or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped scallions


Input: 1 garlic clove, minced


Input: 2 eggs


Input: 1 small head Napa cabbage, shredded (about 4 cups)

1 small head Napa cabbage , shredded ( about 4 cups )

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

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

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


Input: 1 cup mung bean sprouts


Input: 1/2 pound peeled shrimp, pressed tofu or a combination

1/2 pound peeled shrimp , pressed tofu or a combination

B-QTY B-UNIT B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup roasted peanuts, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped fresh cilantro


Input: 2 limes, quartered


Input: 6 boneless, skinless chicken breasts

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup all-purpose flour


Input: 3 large eggs


Input: 4 1/2 cups fresh, soft bread crumbs

B-QTY O 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 cup finely grated Parmigiano-Reggiano


Input: 6 tablespoons finely chopped flat-leaf parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt


Input: black pepper


Input: 6 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 tablespoons (1 1/2 sticks) unsalted butter

12 tablespoons ( 1$1/2 sticks ) unsalted butter

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 rosemary sprig, broken in half

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: 1 dried chile d’arbol, broken in half

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, sliced


Input: 2 heads escarole, core removed, leaves separated and cleaned

2 heads escarole , core removed , leaves separated and cleaned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Lemon wedge, for seasoning


Input: 2 tablespoons chopped capers


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: 9 ounces unsalted butter, plus extra for pans

9 ounces unsalted butter , plus extra for pans

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 cup pecans, toasted and cooled

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 cups confectioners’ sugar


Input: 1/4 cup granulated sugar, plus extra for berries (optional)

1/4 cup granulated sugar , plus extra for berries ( optional )

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

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

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


Input: 3/8 cup all-purpose flour


Input: 2 teaspoons baking powder


Input: 7/8 cup white cornmeal, plus extra for pans

7/8 cup white cornmeal , plus extra for pans

O 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: 1/2 teaspoon kosher salt


Input: 8 egg whites


Input: 2 teaspoons vanilla extract


Input: Berries, for serving


Input: Ice cream or whipped cream, for serving

Ice cream or whipped cream , for serving

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup (4 tablespoons) extra virgin olive oil

1/4 cup ( 4 tablespoons ) extra virgin olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 or 4 cloves garlic, finely minced, plus 4 or 5 cloves garlic, thinly sliced

3 or 4 cloves garlic , finely minced , plus 4 or 5 cloves garlic , thinly sliced

B-QTY O O B-UNIT B-NAME O I-COMMENT I-COMMENT O I-COMMENT O O I-COMMENT B-UNIT B-NAME 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: 1/2 cup chopped onions


Input: 4 cups coarsely chopped escarole (about one head)

4 cups coarsely chopped escarole ( about one head )

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: 6 cups chicken or vegetable stock, or water

6 cups chicken or vegetable stock , or water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup short-grain white rice, like arborio

1/4 cup short-grain white rice , like arborio

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: freshly ground black pepper


Input: Freshly grated Parmesan cheese (optional)

Freshly grated Parmesan cheese ( optional )

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

YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 5 to 10 large garlic cloves, peeled

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 2-inch piece ginger, peeled and coarsely chopped

1 2-inch piece ginger , peeled and coarsely chopped

B-QTY O 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: 2 tablespoons cider vinegar


Input: 1/2 teaspoon ground turmeric


Input: 1 teaspoon ground cumin


Input: 1 tablespoon Indian red chili powder (see note) or red pepper flakes

1 tablespoon Indian red chili powder ( see note ) or red pepper flakes

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

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

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


Input: 1 tablespoon Kashmiri red chili powder (see note) or Hungarian hot paprika

1 tablespoon Kashmiri red chili powder ( see note ) or Hungarian hot paprika

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

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

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


Input: 2 teaspoons kosher salt


Input: 2 pounds pork shoulder, trimmed of excess fat and cut into 1 1/2-inch pieces

2 pounds pork shoulder , trimmed of excess fat and cut into 1$1/2-inch pieces

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

NoCAP NoCAP NoCAP 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 inchwide ball of tamarind pulp (see note)

1 inchwide ball of tamarind pulp ( see note )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup olive oil or vegetable oil

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 3-inch cinnamon stick


Input: 5 cloves


Input: 4 green cardamom pods (see note)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon black mustard seeds, coarsely crushed (see note)

1 teaspoon black mustard seeds , coarsely crushed ( see note )

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

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

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


Input: 1 cup finely chopped onion


Input: 1 large red bell pepper, cut into 1 1/2-inch pieces

1 large red bell pepper , cut into 1$1/2-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Cooked rice for serving


Input: 1 cup packed flat-leaf parsley


Input: 1/2 jalapeño, seeded


Input: 1 garlic clove


Input: 2 tablespoons minced mint leaves


Input: 6 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon red wine vinegar


Input: 1/4 teaspoon crushed red chili flakes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: pepper, to taste


Input: Cayenne, to taste


Input: 3 tablespoons panko


Input: 1 hanger steak, about 2 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups whole milk


Input: 15 slices rustic Italian bread, 1/2-inch thick, left out until dry

15 slices rustic Italian bread , 1/2-inch thick , left out until dry

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

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

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


Input: Salt


Input: pepper


Input: 3/4 pound buffalo mozzarella, thinly sliced

3/4 pound buffalo mozzarella , thinly sliced

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: 3/4 pint cherry tomatoes, halved and crushed

3/4 pint cherry tomatoes , halved and crushed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 3 tablespoons Parmigiano-Reggiano


Input: 1 tablespoon fresh or dried oregano or fresh basil, torn into bits

1 tablespoon fresh or dried oregano or fresh basil , torn into bits

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

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

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


Input: 1 1/2 cups basmati rice


Input: 3 green cardamom pods


Input: 3 thin slices ginger


Input: 3 sprigs cilantro


Input: 1 teaspoon kosher salt


Input: 1 1/2 cups unsweetened coconut milk


Input: 5 to 10 large garlic cloves, peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 2-inch piece ginger, peeled and coarsely chopped

1 2-inch piece ginger , peeled and coarsely chopped

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: 2 tablespoons cider vinegar


Input: 1/2 teaspoon ground turmeric


Input: 1 teaspoon ground cumin


Input: 1 tablespoon Indian red chili powder (see note) or red pepper flakes

1 tablespoon Indian red chili powder ( see note ) or red pepper flakes

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

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

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


Input: 1 tablespoon Kashmiri red chili powder (see note) or Hungarian hot paprika

1 tablespoon Kashmiri red chili powder ( see note ) or Hungarian hot paprika

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

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

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


Input: 2 teaspoons kosher salt


Input: 2 pounds pork shoulder, trimmed of excess fat and cut into 1 1/2-inch pieces

2 pounds pork shoulder , trimmed of excess fat and cut into 1$1/2-inch pieces

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

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 inchwide ball of tamarind pulp (see note)

1 inchwide ball of tamarind pulp ( see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup olive oil or vegetable oil

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 3-inch cinnamon stick


Input: 5 cloves


Input: 4 green cardamom pods (see note)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon black mustard seeds, coarsely crushed (see note)

1 teaspoon black mustard seeds , coarsely crushed ( see note )

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

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

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


Input: 1 cup finely chopped onion


Input: 1 large red bell pepper, cut into 1 1/2-inch pieces

1 large red bell pepper , cut into 1$1/2-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Cooked rice for serving


Input: 1/4 cup (4 tablespoons) extra virgin olive oil

1/4 cup ( 4 tablespoons ) extra virgin olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 or 4 cloves garlic, finely minced, plus 4 or 5 cloves garlic, thinly sliced

3 or 4 cloves garlic , finely minced , plus 4 or 5 cloves garlic , thinly sliced

B-QTY B-COMMENT I-COMMENT B-UNIT B-NAME O I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-UNIT B-NAME 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: 1/2 cup chopped onions


Input: 4 cups coarsely chopped escarole (about one head)

4 cups coarsely chopped escarole ( about one head )

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: 6 cups chicken or vegetable stock, or water

6 cups chicken or vegetable stock , or water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup short-grain white rice, like arborio

1/4 cup short-grain white rice , like arborio

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: freshly ground black pepper


Input: Freshly grated Parmesan cheese (optional)

Freshly grated Parmesan cheese ( optional )

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

YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 fat scallions, trimmed

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


Input: 2 tablespoons unsalted butter


Input: 1 large bunch sorrel (about 4 ounces), stems trimmed

1 large bunch sorrel ( about 4 ounces ) , stems trimmed

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

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

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


Input: 1/4 teaspoon kosher salt, more to taste

1/4 teaspoon kosher salt , more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Ground black pepper


Input: 1/4 cup heavy cream


Input: 4 large eggs


Input: Chile flakes, like Aleppo, Turkish or crushed red pepper

Chile flakes , like Aleppo , Turkish or crushed red pepper

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

YesCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Flaky salt, like Maldon, for serving

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

YesCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Buttered toast, for serving


Input: 1/2 pound cleaned squid, in thin rings, with tentacles

1/2 pound cleaned squid , in thin rings , with tentacles

B-QTY B-UNIT B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt


Input: 12 ounces zucchini (about 2 medium), sliced thin

12 ounces zucchini ( about 2 medium ) , sliced thin

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons peanut oil


Input: 1 tablespoon Asian fish sauce


Input: 1/2 teaspoon sugar


Input: 1 tablespoon soy sauce


Input: 4 ounces watercress (about 1/2 bunch), heavy stems removed

4 ounces watercress ( about 1/2 bunch ) , heavy stems removed

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

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

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


Input: Salt


Input: 8 ounces watercress (about 1 bunch), heavy stems removed

8 ounces watercress ( about 1 bunch ) , heavy stems removed

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

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

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


Input: 2 ounces spinach (about 2 cups)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup flat parsley leaves


Input: 8 cups vegetable stock


Input: 4 tablespoons unsalted butter


Input: 2 shallots, minced


Input: 1 garlic clove, minced


Input: 12 ounces pearl barley (1 2/3 cups)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup white wine


Input: 4 ounces Vasterbotten cheese or Parmigiano-Reggiano, grated

4 ounces Vasterbotten cheese or Parmigiano-Reggiano , grated

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

NoCAP NoCAP YesCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Black pepper


Input: 1/3 cup coarsely chopped cippolini or other sweet onion

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon Dijon mustard


Input: 2 tablespoons red wine vinegar


Input: 1/2 teaspoon honey


Input: Juice of 1/2 lemon


Input: 1/2 cup grapeseed oil


Input: Sea salt


Input: ground white pepper


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces watercress (about 1 bunch), thick stems removed

8 ounces watercress ( about 1 bunch ) , thick stems removed

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

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

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


Input: 4 ounces Gorgonzola, sliced into 16 small slabs

4 ounces Gorgonzola , sliced into 16 small slabs

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ripe pears, cored, quartered and cut in wedges, or 4 fresh figs, quartered

2 ripe pears , cored , quartered and cut in wedges , or 4 fresh figs , quartered

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

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: 2 1/2 pounds thin asparagus, trimmed and washed

2$1/2 pounds thin asparagus , trimmed and washed

B-QTY O 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: 4 tablespoons unsalted butter


Input: Freshly ground black pepper


Input: Freshly grated nutmeg


Input: 1/3 cup grated Gruyère (see note)

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 cup finely minced or slivered prosciutto

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced parsley


Input: 3 eggs, beaten


Input: 3 to 4 tablespoons grated Parmesan

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces sake, like Masumi Arabashiri

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 ounce unaged whiskey


Input: 1/4 ounce Galliano, or Galliano L’Autentico if available

1/4 ounce Galliano , or Galliano L’Autentico if available

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

NoCAP NoCAP YesCAP NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Honey Nut Cheerios, for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 ounce unaged whiskey


Input: 1 ounce yellow Chartreuse


Input: 1 ounce maraschino liqueur


Input: 1 ounce lemon juice


Input: 1 cup rice vinegar


Input: 3/8 cup sugar


Input: 2 tablespoons salt, plus a pinch

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 piece konbu (kelp), about 3 or 4 inches square

1 piece konbu ( kelp ) , about 3 or 4 inches square

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

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


Input: 2 cups short-grain white rice


Input: 1 teaspoon sake, optional


Input: Salt


Input: 1 pound asparagus, trimmed and cut into 2-inch segments

1 pound asparagus , trimmed and cut into 2-inch segments

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic, or more to taste

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: 1/4 cup pine nuts


Input: 1/4 cup olive oil, or more as desired

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: 3/4 cup freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


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

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch radishes


Input: 9 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon kosher salt


Input: 1/4 teaspoon pepper


Input: 4 tablespoons butter


Input: 8 anchovy fillets, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large garlic cloves, finely chopped

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: Pinch red pepper flakes


Input: 8 thin slices crusty bread, toasted

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 teaspoons chopped parsley


Input: 1 bottle red wine, preferably garnacha

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: Juice of 1 1/2 oranges


Input: Juice of 1 lemon


Input: Juice of 1 lime


Input: 1/2 cup Spanish brandy


Input: 1/4 cup triple sec


Input: 1 apple, cored and sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pear, cored and sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cinnamon stick


Input: 1/2 bottle cava (1 1/2 cups), chilled

1/2 bottle cava ( 1$1/2 cups ) , chilled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 4 tablespoons unsalted butter


Input: 1 large clove garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of two large limes


Input: 1 tablespoon Indonesian sambal (preferably sambal oelek, by Huy Fong, though sriracha will work as well)

1 tablespoon Indonesian sambal ( preferably sambal oelek , by Huy Fong , though sriracha will work as well )

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

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP 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 YesPAREN YesPAREN YesPAREN


Input: Kosher salt


Input: freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound large, fresh, shell-on shrimp

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon jalapeño, seeded and chopped (optional)

1 teaspoon jalapeño , seeded and chopped ( optional )

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT I-COMMENT 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: 2 tablespoons chopped cilantro


Input: 6 tablespoons grapeseed oil, or other neutral oil, plus extra for brushing pan

6 tablespoons grapeseed oil , or other neutral oil , plus extra for brushing pan

B-QTY O B-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

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: 2 cups rolled oats


Input: 1/2 cup mixed seeds, such as pumpkin, sunflower and sesame

1/2 cup mixed seeds , such as pumpkin , sunflower and sesame

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

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

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


Input: 1/2 cup honey


Input: 1/3 cup dark brown sugar


Input: 1/3 cup maple syrup


Input: Pinch of salt


Input: 1 1/2 cups mixed dried fruit, such as raisins, cherries, apricots, papaya, pineapple and cranberries (at least 3 kinds, cut into small pieces if large)

1$1/2 cups mixed dried fruit , such as raisins , cherries , apricots , papaya , pineapple and cranberries ( at least 3 kinds , cut into small pieces if large )

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

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

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

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


Input: 1 teaspoon ground cardamom or cinnamon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 head of garlic, cloves separated

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 3 fresh serrano chilies

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup packed cilantro leaves


Input: 1 cup packed parsley leaves


Input: 1/2 cup extra-virgin olive oil


Input: 2 teaspoons salt


Input: 1/4 cup fresh lime juice


Input: 1 1/2 pounds sashimi-quality skinless, boneless fish fillets, such as Alaskan halibut, ahi tuna, or farmed yellowtail, cut into 1/2-inch cubes

1$1/2 pounds sashimi-quality skinless , boneless fish fillets , such as Alaskan halibut , ahi tuna , or farmed yellowtail , cut into 1/2-inch cubes

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

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

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

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


Input: 2 baby cucumbers (about 7 ounces), cut into 1/2-inch cubes

2 baby cucumbers ( about 7 ounces ) , cut into 1/2-inch cubes

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

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

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


Input: Tender lettuce leaves (such as butter lettuce), for garnish

Tender lettuce leaves ( such as butter lettuce ) , for garnish

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

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

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


Input: 2 large ripe avocados, pitted, flesh scooped out and cut into 1/2-inch cubes

2 large ripe avocados , pitted , flesh scooped out and cut into 1/2-inch cubes

B-QTY O B-COMMENT B-NAME O I-COMMENT O 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: 6 tablespoons cold butter, cut into small pieces, plus more for greasing pan

6 tablespoons cold butter , cut into small pieces , plus more for greasing pan

B-QTY B-UNIT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT 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: 2 1/2 to 3 pounds rhubarb, trimmed, tough strings removed, and cut into 1 1/2-inch pieces (about 5 to 6 cups)

2$1/2 to 3 pounds rhubarb , trimmed , tough strings removed , and cut into 1$1/2-inch pieces ( about 5 to 6 cups )

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

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

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


Input: 1/4 cup white sugar


Input: 1 tablespoon orange or lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon orange or lemon zest

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup brown sugar


Input: 1/2 cup all-purpose flour


Input: 1/2 teaspoon cinnamon, or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch salt


Input: 1/2 cup rolled oats


Input: 1/2 cup pecans


Input: 1 pound lean beef, cut into 1/4-inch strips

1 pound lean beef , cut into 1/4-inch strips

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: 3 tablespoons tamari or dark soy sauce

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 teaspoons toasted sesame oil, more for drizzling

2 teaspoons toasted sesame oil , more for drizzling

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Input: 1/4 teaspoon kosher salt


Input: 1/2 teaspoon freshly ground black pepper

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Input: 1 pound sugar snap peas, trimmed

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Input: 3 fat scallions


Input: 2/3 cup chicken broth


Input: 2 1/2 tablespoons Madeira or sweet sherry

2$1/2 tablespoons Madeira or sweet sherry

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Input: 1 tablespoon cornstarch


Input: 3 tablespoons peanut or olive oil

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Input: 4 garlic cloves, minced


Input: Rice, for serving


Input: 2 tablespoons toasted sesame seeds (optional)

2 tablespoons toasted sesame seeds ( optional )

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Input: Sriracha or other hot sauce, or rice wine vinegar for garnish

Sriracha or other hot sauce , or rice wine vinegar for garnish

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Input: chili oil, for garnish


Input: 1 cup plus 2 tablespoons whole milk

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Input: 1 1/2 tablespoons active dry yeast


Input: 2 tablespoons unsalted butter, softened, plus extra for coating the bowl

2 tablespoons unsalted butter , softened , plus extra for coating the bowl

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Input: 3 1/4 cups plus 2 tablespoons all-purpose flour, plus extra for dusting

3$1/4 cups plus 2 tablespoons all-purpose flour , plus extra for dusting

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Input: 2 1/2 tablespoons sugar


Input: 2 teaspoons kosher salt


Input: 1 egg


Input: 1 tablespoon sesame seeds


Input: 32 ounces pizza dough in 4 equal portions (see recipe)

32 ounces pizza dough in 4 equal portions ( see recipe )

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Input: 1 bunch parsley, roughly chopped

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Input: 2 cloves garlic, minced


Input: Zest of 2 lemons


Input: Zest of 2 oranges


Input: Zest of 2 grapefruit


Input: 2 tablespoons olive oil, plus more for drizzling

2 tablespoons olive oil , plus more for drizzling

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Input: Salt


Input: fresh ground pepper


Input: Flour, for dusting


Input: 2 heads radicchio, cored and outer leaves discarded, cut into 1/4-inch strips

2 heads radicchio , cored and outer leaves discarded , cut into 1/4-inch strips

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Input: 8 ounces mozzarella


Input: 2 ounces grated Parmesan or aged pecorino

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Input: 12 ounces 00 flour like Delvina or King Arthur Italian Style (about 2 cups plus 2 tablespoons)

12 ounces 00 flour like Delvina or King Arthur Italian Style ( about 2 cups plus 2 tablespoons )

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Input: 10 ounces high-gluten flour like King Arthur’s Sir Lancelot (about 2 cups)

10 ounces high-gluten flour like King Arthur’s Sir Lancelot ( about 2 cups )

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Input: 1/2 ounce salt (about 4 teaspoons)

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Input: 1 teaspoon instant yeast


Input: Additional flour, for dusting

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Input: 16 ounces flour


Input: 3 ounces unsweetened pineapple juice


Input: 10 ounces filtered or spring water

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Input: 8 ounces sourdough starter (see recipe)

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Input: 10 ounces 00 flour such as Divella or King Arthur Italian Style (about 2 cups)

10 ounces 00 flour such as Divella or King Arthur Italian Style ( about 2 cups )

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Input: 6 ounces high-gluten flour such as King Arthur Sir Lancelot (about 1 cup plus 1 tablespoon)

6 ounces high-gluten flour such as King Arthur Sir Lancelot ( about 1 cup plus 1 tablespoon )

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Input: 1/2 ounce salt (about 4 teaspoons)

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Input: Additional flour, for dusting

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Input: 5 tablespoons extra virgin olive oil

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Input: 1 teaspoon paprika


Input: 2 teaspoons ground cumin


Input: Salt


Input: pepper