Input: 2 cups extra-long basmati rice (called sella)\n

2 cups extra-long basmati rice ( called sella ) \n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 2 teaspoons salt\n


Input: 2 tablespoons olive oil\n


Input: 1 cup chopped fresh dill or 1/4 cup dried\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon garlic powder\n


Input: 8 ounces fava beans or lima beans (frozen, cooked and peeled)\n

8 ounces fava beans or lima beans ( frozen , cooked and peeled ) \n

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

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

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


Input: 2 tablespoons butter


Input: 4 ripe tomatoes, chopped\n


Input: 4 Persian cucumbers, chopped\n


Input: 1/2 small white onion, chopped\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped purple or\ngreen basil\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped cilantro\n


Input: 1/2 teaspoon dried mint\n


Input: 1/2 teaspoon crushed red chili powder\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt\n


Input: 2 tablespoons lemon juice\n


Input: 1 tablespoon olive oil\n\n


Input: 1 pound cucumbers, peeled, halved lengthwise and seeded

1 pound cucumbers , peeled , halved lengthwise and seeded

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: 2 cups buttermilk (or use 1 1/2 cups plain yogurt plus 1/4 cup water)

2 cups buttermilk ( or use 1$1/2 cups plain yogurt plus 1/4 cup water )

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

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

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


Input: 1 large garlic clove, peeled and smashed

1 large garlic clove , peeled and smashed

B-QTY B-COMMENT B-NAME B-UNIT 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 anchovy fillets (optional)

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

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 small whole scallions, trimmed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup packed mixed fresh herbs (like mint, parsley, dill, tarragon, basil and cilantro)

1/2 cup packed mixed fresh herbs ( like mint , parsley , dill , tarragon , basil and cilantro )

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

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

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

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


Input: 1/2 teaspoon sherry or white wine vinegar, more to taste

1/2 teaspoon sherry or white wine vinegar , more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 teaspoon kosher sea salt, plus more to taste

3/4 teaspoon kosher sea salt , plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 slices baguette or other bread, toasted

4 slices baguette or other bread , toasted

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 avocado, pitted, peeled and thinly sliced

1 avocado , pitted , peeled and thinly sliced

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 lemon


Input: 2 tablespoons crumbled feta cheese


Input: Extra-virgin olive oil, for serving

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: 1 ear of corn, shucked, kernels sliced off

1 ear of corn , shucked , kernels sliced off

B-QTY B-UNIT O B-NAME O O 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: Fresh dill, for serving


Input: 3 tablespoons sugar (40 grams)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 1/2 tablespoons barberries, or use currants (25 grams)

2$1/2 tablespoons barberries , or use currants ( 25 grams )

B-QTY B-UNIT 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 tablespoons olive oil


Input: 2 1/4 pounds skin-on, bone-in chicken thighs (1 kilogram), or 1 whole chicken, quartered

2$1/4 pounds skin-on , bone-in chicken thighs ( 1 kilogram ) , or 1 whole chicken , quartered

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


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 cardamom pods


Input: Rounded 1/4 teaspoon whole cloves


Input: 2 long cinnamon sticks, broken in two

B-QTY B-COMMENT B-NAME B-UNIT 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 2/3 cups basmati rice (300 grams)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 1/4 cups boiling water (550 milliliters)

2$1/4 cups boiling water ( 550 milliliters )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 tablespoons flat-leaf parsley leaves (5 grams), chopped

1$1/2 tablespoons flat-leaf parsley leaves ( 5 grams ) , chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/2 cup dill leaves (5 grams), chopped

1/2 cup dill leaves ( 5 grams ) , chopped

B-QTY B-UNIT 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 YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/4 cup cilantro leaves (5 grams), chopped

1/4 cup cilantro leaves ( 5 grams ) , chopped

B-QTY B-UNIT 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 YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/3 cup Greek yogurt (100 grams), mixed with 2 tablespoons olive oil (optional)

1/3 cup Greek yogurt ( 100 grams ) , mixed with 2 tablespoons olive oil ( optional )

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

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

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


Input: 1 pound tomatillos, husked and rinsed

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped onion, soaked for 5 minutes in cold water, drained and rinsed

1/4 cup chopped onion , soaked for 5 minutes in cold water , drained and rinsed

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


Input: 1/4 to 1/2 cup coarsely chopped cilantro (to taste)

1/4 to 1/2 cup coarsely chopped cilantro ( to taste )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt to taste (about 1/2 teaspoon)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 to 1/2 cup water, as needed

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound fresh tomatillos, husked and rinsed, or 2 13-ounce cans, drained

1 pound fresh tomatillos , husked and rinsed , or 2 13-ounce cans , drained

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

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 or 3 jalapeño or serrano chiles, stemmed, seeded for a milder salsa

2 or 3 jalapeño or serrano chiles , stemmed , seeded for a milder salsa

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: 1/4 cup chopped white onion, soaked for 5 minutes in cold water, then drained and rinsed

1/4 cup chopped white onion , soaked for 5 minutes in cold water , then drained and rinsed

B-QTY B-UNIT B-NAME I-NAME I-NAME O O O O O O O O O O O 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: 2 large garlic cloves, peeled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped cilantro


Input: 1 tablespoon grapeseed oil, sunflower oil or canola oil

1 tablespoon grapeseed oil , sunflower oil or canola oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups chicken stock or vegetable stock

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste (1/2 to 1 teaspoon)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 pounds waxy potatoes like red bliss or white creamers, scrubbed and cut in 1/2-inch dice

1$1/2 pounds waxy potatoes like red bliss or white creamers , scrubbed and cut in 1/2-inch dice

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

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

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


Input: 2 tablespoons extra virgin olive oil, sunflower oil, grapeseed oil or canola oil

2 tablespoons extra virgin olive oil , sunflower oil , grapeseed oil or canola oil

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

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 small red or white onion, quartered lengthwise, then cut across the grain in thin slices

1 small red or white onion , quartered lengthwise , then cut across the grain in thin slices

B-QTY B-NAME I-NAME O O B-NAME O O O O O O O O O O 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: 1 teaspoon Mexican oregano or fresh thyme

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 garlic clove, minced


Input: 3 eggs, hard-boiled and chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup quick fresh tomatillo salsa

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 corn tortillas


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

About 1/4 cup chopped cilantro , plus more for garnish

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 ounces goat cheese or queso fresco, crumbled

3 ounces goat cheese or queso fresco , crumbled

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon extra virgin olive oil or sunflower oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small red onion, chopped

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 to 3 serrano or jalapeño chiles, minced (to taste)

1 to 3 serrano or jalapeño chiles , minced ( to taste )

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

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


Input: 1 pound summer squash, grated

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kernels from 2 ears of corn

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup cilantro (more to taste)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 10 to 12 corn tortillas


Input: About 1 cup cooked tomatillo salsa

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 ounces crumbled queso fresco or feta

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Shredded cabbage for topping (optional)

Shredded cabbage for topping ( optional )

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound salmon or arctic char fillets

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper


Input: 1 bunch spinach or chard (about ¾ pound), stemmed and washed well in 2 changes of water

1 bunch spinach or chard (about  3/4 pound), stemmed and washed well in 2 changes of water

1 bunch spinach or chard ( about 3/4 pound ) , stemmed and washed well in 2 changes of water

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

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

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN 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

1 to 2 garlic cloves ( to taste ) , minced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 to 3 serrano or jalapeño chiles (to taste), minced

1 to 3 serrano or jalapeño chiles ( to taste ) , minced

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

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


Input: 1 cup cooked tomatillo salsa (see recipe)

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


Input: 2 to 3 ounces crumbled queso fresco or feta (optional)

2 to 3 ounces crumbled queso fresco or feta ( optional )

B-QTY O O B-UNIT B-NAME I-NAME I-NAME O O O O 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: Shredded cabbage (optional)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 8 to 10 corn tortillas


Input: Chopped cilantro


Input: 1 pound green beans or a combination of green and yellow beans, trimmed

1 pound green beans or a combination of green and yellow beans , trimmed

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

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 serrano or jalapeño chiles (to taste), minced

1 to 2 serrano or jalapeño chiles ( to taste ) , minced

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

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


Input: 1/4 cup finely chopped red or white onion, soaked in cold water to cover for 5 minutes, then drained and rinsed (optional)

1/4 cup finely chopped red or white onion , soaked in cold water to cover for 5 minutes , then drained and rinsed ( optional )

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

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 YesPAREN YesPAREN YesPAREN


Input: 1/2 pound ripe red or yellow tomatoes (or a mix), diced

1/2 pound ripe red or yellow tomatoes ( or a mix ) , diced

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

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

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


Input: 1/4 cup chopped cilantro


Input: Salt and freshly ground pepper


Input: 3 ounces queso fresco or feta, crumbled

3 ounces queso fresco or feta , crumbled

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 hard-boiled eggs, chopped


Input: 3 tablespoons freshly squeezed lime juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup fresh tomatillo salsa


Input: 10 corn tortillas


Input: Shredded cabbage for the tacos (optional)

Shredded cabbage for the tacos ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 large pineapple, peeled, cored and chopped

1 large pineapple , peeled , cored and chopped

B-QTY B-COMMENT B-NAME O I-COMMENT O 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 silver tequila


Input: 5 tablespoons unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups ground almonds


Input: 5 tablespoons sugar


Input: 1 1/4 cups agave syrup


Input: 1 1/4 pounds soft plain goat cheese, like Montrachet

1$1/4 pounds soft plain goat cheese , like Montrachet

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Input: Juice of 1/2 lime


Input: 3 eggs, separated


Input: 3 medium tomatoes, about 1 pound

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

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Input: 2 jalapeño chiles


Input: Salt


Input: Pinch of pimentón or chipotle chile powder

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Input: 12 littleneck clams, scrubbed


Input: 1 pound mussels, scrubbed


Input: 8 large shrimp, shell-on

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


Input: 1/2 pound squid, sliced in thin rings

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Input: Juice of 2 limes, plus 4 lime wedges for serving

Juice of 2 limes , plus 4 lime wedges for serving

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

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Input: 1/4 pound cooked crab meat


Input: 1/4 cup finely chopped white onion

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

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Input: 4 scallions, slivered


Input: 1 serrano chile, thinly sliced

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

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Input: 2 tablespoons roughly chopped cilantro


Input: 4 ears fresh corn, shucked

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Input: 1 1/2 cups milk


Input: 2 cups heavy cream


Input: 225 grams granulated sugar (about 1 cup plus 1 tablespoon)

225 grams granulated sugar ( about 1 cup plus 1 tablespoon )

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

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Input: 6 large egg yolks


Input: 1/4 teaspoon fine sea salt


Input: 1/4 cup sour cream


Input: 2 sprigs lemon verbena or 1/2 teaspoon grated lemon zest

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

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Input: 1 1/2 cups blackberries (about 6 ounces)

1$1/2 cups blackberries ( about 6 ounces )

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

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Input: 290 grams all-purpose flour (about 2 1/2 cups), more for rolling out dough

290 grams all-purpose flour ( about 2$1/2 cups ) , more for rolling out dough

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

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Input: 35 grams cornmeal (about 1/4 cup)

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

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Input: 35 grams sugar (about 3 tablespoons)

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

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Input: 2 grams salt (about 1/2 teaspoon)

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

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Input: 12 tablespoons butter, unsalted, chilled, cut into small cubes

12 tablespoons butter , unsalted , chilled , cut into small cubes

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

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Input: 1/4 cup vegetable shortening, chilled, cut into small pieces

1/4 cup vegetable shortening , chilled , cut into small 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: 135 grams granulated sugar (about 3/4 cup)

135 grams granulated sugar ( about 3/4 cup )

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

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Input: 30 grams cornstarch (about 1/4 cup)

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

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Input: 1/8 teaspoon salt


Input: 1 lemon, zested and juiced

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Input: 6 cups fresh blueberries (about 3 pints)

6 cups fresh blueberries ( about 3 pints )

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Input: 2 tablespoons milk


Input: 1 tablespoon Demerara or raw sugar

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Input: 2 garlic cloves, coarsely chopped

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Input: 1 1/2 teaspoons salt, or to taste

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Input: 1 small white onion, coarsely chopped

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Input: 2 fresh serrano or jalapeño chilies,\nor to taste, stemmed,\nseeded and coarsely chopped

2 fresh serrano or jalapeño chilies , \nor to taste , stemmed , \nseeded and coarsely chopped

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Input: 6 to 8 tomatillos (about 1/2 pound),\nhusks removed, and quartered

6 to 8 tomatillos ( about 1/2 pound ) , \nhusks removed , and quartered

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Input: 1 ripe avocado


Input: 8 to 10 cilantro sprigs.


Input: 1/2 cup peach purée


Input: Salt and freshly ground pepper to taste

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Input: 1/2 cup extra-virgin olive oil


Input: 1/4 cup balsamic or sherry vinegar

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Input: 10 leaves fresh basil, washed

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Input: 2 medium cucumbers


Input: 3 tablespoons soy sauce


Input: 2 tablespoons rice-wine or\nwhite-wine vinegar


Input: 1 small chili, stemmed, seeded\nand minced, or 1/4 teaspoon cayenne,\nor to taste

1 small chili , stemmed , seeded\nand minced , or 1/4 teaspoon cayenne , \nor to taste

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

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Input: 2 teaspoons sugar


Input: 3 cups chicken stock, chilled

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Input: 1/2 cup minced scallions, both white\nand green parts

1/2 cup minced scallions , both white\nand green parts

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Input: 1 cup chopped watercress or\narugula (optional)

1 cup chopped watercress or\narugula ( optional )

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Input: 1 cup roughly chopped cilantro, mint,\nThai basil or a combination.

1 cup roughly chopped cilantro , mint , \nThai basil or a combination.

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Input: 1 small red onion, finely chopped

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Input: 2 tablespoons lime juice


Input: 1 1/2 cups tomatoes, in 1/4-inch dice

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Input: 1 habanero chili, or to taste, seeded,\nstemmed and minced

1 habanero chili , or to taste , seeded , \nstemmed and minced

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Input: 1/3 cup chopped cilantro (stems are O.K.)

1/3 cup chopped cilantro ( stems are O.K. )

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Input: 3/4 cup chopped ripe mango, peach,\nnectarine or pear, in 1/4-inch dice

3/4 cup chopped ripe mango , peach , \nnectarine or pear , in 1/4-inch dice

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Input: Salt as needed.


Input: About 1 1/2 pounds thick halibut\nfillets or steaks

About 1$1/2 pounds thick halibut\nfillets or steaks

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Input: 2 tablespoons extra-virgin olive oil


Input: Salt and freshly ground black pepper.

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Input: 3 tablespoons sugar (40 grams)

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Input: 2 1/2 tablespoons barberries, or use currants (25 grams)

2$1/2 tablespoons barberries , or use currants ( 25 grams )

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Input: 4 tablespoons olive oil


Input: 2 medium onions, thinly sliced (2 cups, or 250 grams)

2 medium onions , thinly sliced ( 2 cups , or 250 grams )

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Input: 2 1/4 pounds skin-on, bone-in chicken thighs (1 kilogram), or 1 whole chicken, quartered

2$1/4 pounds skin-on , bone-in chicken thighs ( 1 kilogram ) , or 1 whole chicken , quartered

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

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Input: Salt and freshly ground black pepper

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Input: 10 cardamom pods


Input: Rounded 1/4 teaspoon whole cloves


Input: 2 long cinnamon sticks, broken in two

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Input: 1 2/3 cups basmati rice (300 grams)

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Input: 2 1/4 cups boiling water (550 milliliters)

2$1/4 cups boiling water ( 550 milliliters )

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Input: 1 1/2 tablespoons flat-leaf parsley leaves (5 grams), chopped

1$1/2 tablespoons flat-leaf parsley leaves ( 5 grams ) , chopped

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Input: 1/2 cup dill leaves (5 grams), chopped

1/2 cup dill leaves ( 5 grams ) , chopped

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Input: 1/4 cup cilantro leaves (5 grams), chopped

1/4 cup cilantro leaves ( 5 grams ) , chopped

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Input: 1/3 cup Greek yogurt (100 grams), mixed with 2 tablespoons olive oil (optional)

1/3 cup Greek yogurt ( 100 grams ) , mixed with 2 tablespoons olive oil ( optional )

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

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Input: 1 tablespoon wine vinegar


Input: 3 1/2 ounces dates (100 grams), preferably Medjool, pitted and quartered lengthwise

3$1/2 ounces dates ( 100 grams ) , preferably Medjool , pitted and quartered lengthwise

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Input: Salt


Input: 2 tablespoons unsalted butter (30 grams)

2 tablespoons unsalted butter ( 30 grams )

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

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Input: 2 tablespoons olive oil, divided

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Input: 2 small pitas (about 3 1/2 ounces, or 100 grams), roughly torn into 1 1/2 -inch pieces

2 small pitas ( about 3$1/2 ounces , or 100 grams ) , roughly torn into 1$1/2 -inch pieces

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

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Input: 1/2 cup whole unsalted almonds (75 grams), coarsely chopped

1/2 cup whole unsalted almonds ( 75 grams ) , coarsely chopped

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Input: 2 teaspoons sumac


Input: 1/2 teaspoon chile flakes


Input: 5 to 6 ounces baby spinach leaves (150 grams)

5 to 6 ounces baby spinach leaves ( 150 grams )

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

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Input: 2 tablespoons freshly squeezed lemon juice

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

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Input: 1 1/4 cups dried chickpeas (250 grams)

1$1/4 cups dried chickpeas ( 250 grams )

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Input: 1 teaspoon baking soda


Input: 1 cup plus 2 tablespoons light tahini paste (270 grams)

1 cup plus 2 tablespoons light tahini paste ( 270 grams )

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

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Input: 4 tablespoons freshly squeezed lemon juice

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Input: 4 cloves garlic, crushed


Input: Salt


Input: 6 1/2 tablespoons ice-cold water (100 milliliters)

6$1/2 tablespoons ice-cold water ( 100 milliliters )

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

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Input: 2 medium onions, thinly sliced (2 cups, or 250 grams)

2 medium onions , thinly sliced ( 2 cups , or 250 grams )

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

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Input: 1/2 medium red onion, thinly sliced

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Input: 2 cups Basmati rice


Input: 4 tablespoons unsalted butter or ghee

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Input: 2 teaspoons minced garlic


Input: 1 tablespoon grated ginger


Input: 1/2 teaspoon turmeric


Input: Pinch saffron


Input: 1/2 teaspoon coriander seeds\n


Input: 1/2 teaspoon cumin seeds


Input: 8 whole cloves\n


Input: 1/2 teaspoon black peppercorns\n


Input: 2 cardamom pods\n


Input: 1 large onion, diced (about 2 cups)\n

1 large onion , diced ( about 2 cups ) \n

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Input: 3 cups fresh corn kernels (about 6 ears corn)\n

3 cups fresh corn kernels ( about 6 ears corn ) \n

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Input: Salt\n


Input: 1 cup golden raisins\n


Input: 2 cups chicken broth or water\n

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Input: 2 tablespoons chopped cilantro


Input: 2 tablespoons chopped scallions\n


Input: 1/4 cup roasted cashews (optional)\n

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Input: Yogurt raita (see recipe)

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Input: 1 1/2 cups plain whole milk yogurt\n

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Input: 2 cups Basmati rice


Input: 4 tablespoons unsalted butter or ghee

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

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Input: 2 teaspoons minced garlic


Input: 1 tablespoon grated ginger


Input: 1/2 teaspoon turmeric


Input: Pinch saffron


Input: 1/2 teaspoon coriander seeds


Input: 1/2 teaspoon cumin seeds


Input: 8 whole cloves


Input: 1/2 teaspoon black peppercorns


Input: 2 cardamom pods


Input: 1 large onion, diced (about 2 cups)

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Input: 3 cups fresh corn kernels (about 6 ears corn)

3 cups fresh corn kernels ( about 6 ears corn )

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

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Input: Salt


Input: 1 cup golden raisins


Input: 2 cups chicken broth or water

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

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Input: 2 tablespoons chopped cilantro


Input: 2 tablespoons chopped scallions


Input: 1/4 cup roasted cashews (optional)

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

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Input: 1 1/2 cups plain whole milk yogurt

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

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Input: 1 teaspoon grated ginger


Input: 1 tablespoon finely diced red chile, like Fresno or red jalapeño

1 tablespoon finely diced red chile , like Fresno or red jalapeño

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

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Input: 1/2 teaspoon salt


Input: 1 teaspoon vegetable oil


Input: 1/2 teaspoon black mustard seeds


Input: 1/2 teaspoon cumin seeds


Input: 2 tablespoons chopped mint


Input: Yogurt raita (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 slices red or white onion

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds ripe tomatoes


Input: 2 to 3 garlic cloves, to taste, halved, green germ removed

2 to 3 garlic cloves , to taste , halved , green germ removed

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

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 tablespoons olive oil


Input: 1 to 2 tablespoons sherry vinegar or wine vinegar (to taste)

1 to 2 tablespoons sherry vinegar or wine vinegar ( to taste )

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

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

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


Input: 1/2 to 1 teaspoon sweet paprika (to taste)

1/2 to 1 teaspoon sweet paprika ( to taste )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 to 1 cup ice water, depending on how thick you want your soup to be

1/2 to 1 cup ice water , depending on how thick you want your soup to be

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

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

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


Input: Salt and freshly ground pepper


Input: 1/2 cup finely chopped cucumber (more to taste)

1/2 cup finely chopped cucumber ( more to taste )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup finely chopped tomato (more to taste)

1/2 cup finely chopped tomato ( more to taste )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup finely chopped green or yellow pepper

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped celery


Input: Slivered fresh basil or chopped fresh parsley for garnish

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 slices red or white onion

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound cucumber (such as 1 long European), peeled and coarsely chopped

3/4 pound cucumber ( such as 1 long European ) , peeled and coarsely chopped

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

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

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


Input: 1 1/2 pounds ripe tomatoes, quartered

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium carrot, peeled and coarsely chopped

1 medium carrot , peeled and coarsely chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 sticks celery, coarsely chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium size red pepper, coarsely chopped

1 medium size red pepper , coarsely chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large garlic cloves, halved, green germs removed

2 large garlic cloves , halved , green germs removed

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sherry vinegar, plus a little extra for the onion

2 tablespoons sherry vinegar , plus a little extra for the onion

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

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 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 1 cup ice water


Input: Chopped fresh tarragon or slivered fresh basil leaves for garnish

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 slices red or white onion

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds ripe tomatoes


Input: 2 to 3 garlic cloves, to taste

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 tablespoons sherry vinegar or wine vinegar (to taste), plus a little extra for the onion

1 to 2 tablespoons sherry vinegar or wine vinegar ( to taste ) , plus a little extra for the onion

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

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

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

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


Input: 1 to 2 canned chipotles in adobo (to taste)

1 to 2 canned chipotles in adobo ( to taste )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 to 1 cup ice water, depending on how thick you want your soup to be

1/2 to 1 cup ice water , depending on how thick you want your soup to be

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

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

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


Input: Salt to taste


Input: 1 avocado, cut in small dice

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup cucumber, cut in fine dice

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Torn or slivered fresh basil or chopped cilantro

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound tomatillos, papery shells removed, rinsed

1 pound tomatillos , papery shells removed , rinsed

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 slices red or white onion

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 3 garlic cloves, to taste

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 serrano chiles or 1 jalapeño, coarsely chopped

2 serrano chiles or 1 jalapeño , coarsely chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 1 to 2 tablespoons fresh lime juice (to taste)

1 to 2 tablespoons fresh lime juice ( to taste )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 large ripe avocado


Input: 1/2 cup chopped cilantro, plus additional cilantro for garnish

1/2 cup chopped cilantro , plus additional cilantro for garnish

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon lightly toasted cumin seeds, ground

1 teaspoon lightly toasted cumin seeds , ground

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: Few drops of vinegar


Input: 1 pound ripe tomatoes, preferably green zebras

1 pound ripe tomatoes , preferably green zebras

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly squeezed lime juice for serving

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 slices red or white onion

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large beet (about 6 ounces), roasted

1 large beet ( about 6 ounces ) , roasted

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 small (6 ounces) cucumber or 1/2 long European cucumber peeled and coarsely chopped

1 small ( 6 ounces ) cucumber or 1/2 long European cucumber peeled and coarsely chopped

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

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

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


Input: 2 pounds ripe tomatoes, quartered

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 sticks celery, coarsely chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large garlic cloves, halved, green germs removed

2 large garlic cloves , halved , green germs removed

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sherry vinegar, plus a little extra for the onion

2 tablespoons sherry vinegar , plus a little extra for the onion

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: 3 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 1/2 to 1 cup ice water

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup diced cucumber


Input: Slivered fresh mint leaves


Input: 125 grams all-purpose flour (about 1 cup), more for rolling out dough

125 grams all-purpose flour ( about 1 cup ) , more for rolling out dough

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN


Input: 75 grams fine cornmeal (about 1/2 cup)\n\n

75 grams fine cornmeal ( about 1/2 cup ) \n\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1/4 teaspoon fine sea salt


Input: 10 tablespoons cold unsalted butter (1 stick plus 2 tablespoons), cut into small cubes\n\n

10 tablespoons cold unsalted butter ( 1 stick plus 2 tablespoons ) , cut into small cubes\n\n

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

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


Input: 2 tablespoons cider vinegar\n\n


Input: 1 tablespoon honey\n\n


Input: 1/2 bunch fresh thyme sprigs, plus 2 tablespoons chopped fresh thyme leaves\n\n

1/2 bunch fresh thyme sprigs , plus 2 tablespoons chopped fresh thyme leaves\n\n

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

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

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


Input: 2 tablespoons olive oil\n\n


Input: 3 garlic cloves, smashed and peeled\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 65 grams extra-sharp Cheddar, grated (about 1 cup)\n\n

65 grams extra-sharp Cheddar , grated ( about 1 cup ) \n\n

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

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

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


Input: 1/2 pound bacon (about 6 thick slices)\n\n

1/2 pound bacon ( about 6 thick slices ) \n\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1 large egg


Input: Flaky sea salt, like Maldon

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg yolk


Input: 1/4 teaspoon coarse kosher salt


Input: 1/4 cup olive oil\n\n


Input: 1 teaspoon black pepper


Input: 1 1/2 cups all-purpose flour\n\n


Input: 1 1/2 cups cornmeal\n\n


Input: Hot sauce, for serving\n\n\n


Input: 1/2 pound green beans, trimmed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound yellow wax beans, trimmed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 overripe large tomato


Input: 1 tablespoon red wine vinegar, or to taste

1 tablespoon red wine vinegar , 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 teaspoon kosher sea salt, plus more as needed

1/4 teaspoon kosher sea salt , plus more as needed

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: 1/4 cup extra-virgin olive oil


Input: 1 garlic clove, minced


Input: 1/4 cup thinly sliced pitted kalamata olives

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup torn fresh basil leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt, more as needed

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: 1/2 pound pasta, preferably farro pasta

1/2 pound pasta , preferably farro pasta

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 small, slim zucchini (about 3/4 pound), trimmed and quartered lengthwise

2 small , slim zucchini ( about 3/4 pound ) , trimmed and quartered lengthwise

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


Input: 2 tablespoons olive oil, more for drizzling

2 tablespoons olive oil , more for drizzling

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: 3 garlic cloves, smashed and peeled

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: 6 sprigs fresh thyme, more for serving

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pint cherry or grape tomatoes, halved

1 pint cherry or grape tomatoes , halved

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 lemon, zested and cut into wedges

B-QTY B-NAME O 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: 2 ounces ricotta salata, more for serving

2 ounces ricotta salata , more for serving

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: Freshly ground black pepper


Input: Black pepper, to taste\n\n


Input: 1/2 pound pickled green tomatoes, finely chopped, plus pickling liquid\n\n

1/2 pound pickled green tomatoes , finely chopped , plus pickling liquid\n\n

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


Input: 1 tablespoon minced fresh chives, plus more for serving\n\n

1 tablespoon minced fresh chives , plus more for serving\n\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup neutral oil, like grapeseed, safflower or canola\n\n

1/2 cup neutral oil , like grapeseed , safflower or canola\n\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon coarse kosher salt


Input: 3 large unripe green tomatoes, sliced 1/4-inch thick

3 large unripe green tomatoes , sliced 1/4-inch thick

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large eggs, beaten with a splash of water\n\n

4 large eggs , beaten with a splash of water\n\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Hot sauce, for serving\n\n\n


Input: 35 grams grated extra-sharp Cheddar  (about 1/2 cup)\n\n\n

35 grams grated extra-sharp Cheddar ( about 1/2 cup ) \n\n\n

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1 1/2 pounds different-colored tomatoes, sliced 1/4-inch thick (or halved if cherry or grape tomatoes)\n\n

1$1/2 pounds different-colored tomatoes , sliced 1/4-inch thick ( or halved if cherry or grape tomatoes ) \n\n

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

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

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


Input: 1 teaspoon kosher sea salt, plus a pinch\n\n

1 teaspoon kosher sea salt , plus a pinch\n\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces golden rum


Input: 4 ounces pineapple juice


Input: 4 ounces Coco Lopez\ncream of coconut

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups ice


Input: 2 1/2 ounces dark rum


Input: 2 1/2 ounces light rum


Input: 3 ounces lime juice


Input: 2 ounces orange juice


Input: 2 large, very ripe,\nfrozen bananas, sliced

2 large , very ripe , \nfrozen bananas , sliced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 ounce simple syrup


Input: 2 cups ice


Input: 12 large blackberries,\nstems removed (plus\n2 for garnish)

12 large blackberries , \nstems removed ( plus\n2 for garnish )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 ounces reposado tequila


Input: 1 1/2 ounces Grand Marnier


Input: 2 ounces fresh lime juice


Input: 1 1/2 ounces simple syrup\n(or more, to taste)

1$1/2 ounces simple syrup\n ( or more , to taste )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 cups ice


Input: Mixture of salt and sugar\nfor glass rims

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Lime wheels


Input: 12 large shrimp, peeled

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


Input: 1/2 pound sea scallops, hard tendon removed

1/2 pound sea scallops , hard tendon removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound swordfish, skinless, in 1 1/2-inch chunks

1/2 pound swordfish , skinless , in 1$1/2-inch chunks

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 small to medium calamari, cleaned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons extra-virgin olive oil


Input: 3 tablespoons sherry vinegar


Input: Salt and ground black pepper


Input: 1 small head radicchio, quartered

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 slices sourdough bread from the center of a round loaf

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: 3 scallions, trimmed and chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon capers in vinegar, drained

1 tablespoon capers in vinegar , drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic, peeled


Input: 1 tablespoon minced flat-leaf parsley leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 long eggplants, about 1 pound, cut in 3/4-inch dice\n

2 long eggplants , about 1 pound , cut in 3/4-inch dice\n

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

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


Input: Salt to taste\n


Input: 1/3 cup sunflower oil\n


Input: 9 ounces (1 package) soba noodles\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 tablespoon dark sesame oil\n


Input: 6 ounces firm tofu, cut in 1/2-inch dice and blotted dry\n

6 ounces firm tofu , cut in 1/2-inch dice and blotted dry\n

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 soy sauce\n


Input: 1 to 2 serrano or Thai chiles, minced (to taste)\n

1 to 2 serrano or Thai chiles , minced ( to taste ) \n

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

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

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


Input: 2 firm but ripe plums or pluots, cut in thin slices\n

2 firm but ripe plums or pluots , cut in thin slices\n

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 cup basil leaves (preferably Thai basil), chopped, torn or cut in slivers\n

1 cup basil leaves ( preferably Thai basil ) , chopped , torn or cut in slivers\n

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

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

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


Input: 1 cup chopped cilantro\n


Input: 2 to 4 tablespoons chopped chives\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup seasoned rice vinegar\n


Input: Juice and grated zest of 1 lime\n

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large garlic clove, minced or pureed\n

1 large garlic clove , minced or pureed\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons tahini (a runny variety if possible, available in Middle Eastern markets)

3 tablespoons tahini ( a runny variety if possible , available in Middle Eastern markets )

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

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

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


Input: 1 tablespoon soy sauce


Input: 2 tablespoons seasoned rice wine vinegar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 teaspoons hot red pepper oil (to taste)

1 to 2 teaspoons hot red pepper oil ( to taste )

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

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

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


Input: Pinch of cayenne (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons finely minced fresh ginger or 1 teaspoon ginger juice (see below)

2 teaspoons finely minced fresh ginger or 1 teaspoon ginger juice ( see below )

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

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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt and freshly ground pepper to taste

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sesame oil


Input: 1/4 cup vegetable or chicken broth or water (more to taste)

1/4 cup vegetable or chicken broth or water ( more to taste )

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

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


Input: 3/4 pound udon or soba noodles

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon dark sesame oil


Input: 1 yellow or red pepper, cut in thin 2-inch strips

1 yellow or red pepper , cut in thin 2-inch strips

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 Persian cucumber or 1/3 European cucumber, cut in 2-inch julienne

1 Persian cucumber or 1/3 European cucumber , cut in 2-inch julienne

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

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

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


Input: 1 medium-size ripe tomato, diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup chopped cilantro


Input: 1/4 cup chopped chives or scallions

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon black sesame seeds


Input: 1/2 small green cabbage, finely shredded (about 4 cups)\n

1/2 small green cabbage , finely shredded ( about 4 cups ) \n

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

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

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


Input: 4 ounces cellophane noodles, soaked for 20 minutes in warm water\n

4 ounces cellophane noodles , soaked for 20 minutes in warm water\n

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

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: 1/4 cup chopped roasted peanuts (more to taste)\n

1/4 cup chopped roasted peanuts ( more to taste ) \n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1 cup chopped cilantro\n


Input: 2 eggs\n


Input: Salt to taste\n


Input: 2 teaspoons sunflower oil or peanut oil\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 3 serrano or Thai chiles, minced (to taste)

1 to 3 serrano or Thai chiles , minced ( to taste )

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

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


Input: 3 tablespoons sunflower oil or peanut oil\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large garlic cloves, finely minced or pureed\n

2 large garlic cloves , finely minced or pureed\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced ginger\n


Input: 1/2 teaspoon red pepper flakes\n


Input: 3 tablespoons seasoned rice vinegar\n


Input: 1 tablespoon fresh lime juice\n


Input: Salt to taste


Input: 6 dried shiitake mushrooms or a small handful of dried porcinis or other dried mushrooms\n

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

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 bunch scallions, sliced, or 1/2 cup chopped chives\n

1 bunch scallions , sliced , or 1/2 cup chopped chives\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 4- to 6-inch stick of kombu\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium carrot, sliced thin\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: A handful of mushroom stems, or a couple of dried shiitakes\n

A handful of mushroom stems , or a couple of dried shiitakes\n

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

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


Input: 5 cups water\n


Input: Soy sauce to taste \n


Input: Salt and sugar to taste\n\n


Input: 9 ounces soba noodles (1 package imported)\n

9 ounces soba noodles ( 1 package imported ) \n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 2 tablespoons dark sesame oil\n


Input: 1 cup, tightly packed, cabbage kimchi, cut in thin strips (more to taste; we love it)\n

1 cup , tightly packed , cabbage kimchi , cut in thin strips ( more to taste; we love it ) \n

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

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 6 ounces firm tofu, cut in small cubes\n

6 ounces firm tofu , cut in small cubes\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch scallions, cut lengthwise into threads\n

1 bunch scallions , cut lengthwise into threads\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 European cucumber (about 6 ounces), cut into fine 4-inch long julienne\n

1/2 European cucumber ( about 6 ounces ) , cut into fine 4-inch long julienne\n

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

NoCAP YesCAP 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 NoPAREN NoPAREN


Input: 1/2 Asian pear or firm, ripe plum or pluot, peeled (pear only), seeded and cut into 2- or 3-inch long julienne\n

1/2 Asian pear or firm , ripe plum or pluot , peeled ( pear only ) , seeded and cut into 2- or 3-inch long julienne\n

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

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


Input: 2 hardboiled eggs, cut into quarters\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons seasoned rice vinegar\n


Input: Korean chili powder to taste (optional)

Korean chili powder to taste ( optional )

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Chopped cilantro or sprigs for garnish

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups shredded poached chicken breast (1 whole breast on the bone; see below)\n

2 cups shredded poached chicken breast ( 1 whole breast on the bone; see below ) \n

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

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

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


Input: 9 ounces udon or soba\n


Input: 1 tablespoon dark sesame oil\n


Input: 1/2 pound baby bok choy ---blanch until water comes back to boil then slice\n

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

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 Persian cucumber or 1/3 European cucumber, cut in 2-inch julienne\n

1 Persian cucumber or 1/3 European cucumber , cut in 2-inch julienne\n

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

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

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


Input: 1 stalk celery, cut in 2-inch julienne\n

1 stalk celery , cut in 2-inch julienne\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 to 1 cup chopped cilantro\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped scallions\n


Input: 1-2 serrano peppers, minced (optional)

1-2 serrano peppers , minced ( optional )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons tahini (a runny variety if possible, available in Middle Eastern markets)\n

3 tablespoons tahini ( a runny variety if possible , available in Middle Eastern markets ) \n

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

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

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


Input: 1 tablespoon soy sauce\n


Input: 1/4 cup seasoned rice wine vinegar\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 teaspoons hot red pepper oil (to taste)\n

1 to 2 teaspoons hot red pepper oil ( to taste ) \n

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

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

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


Input: Pinch of cayenne\n


Input: 2 teaspoons finely minced fresh ginger or 1 teaspoon ginger juice\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper to taste\n

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sesame oil\n


Input: 1/4 cup vegetable or chicken broth or water (more to taste)

1/4 cup vegetable or chicken broth or water ( more to taste )

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

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

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


Input: 2 tablespoons freshly squeezed orange juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon New Mexico chile powder

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon dried oregano


Input: 1 1/2 teaspoons kosher salt, more as needed

1$1/2 teaspoons kosher salt , more as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 to 1 3/4 pounds flank steak

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound fresh peeled pineapple in 1/2-inch slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound whole tomatillos, husks removed

3/4 pound whole tomatillos , husks removed

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: 1/2 onion (cut stem to root), peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 jalapeño peppers, halved and seeded

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 head garlic, halved diametrically

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons olive oil


Input: Black pepper, as needed


Input: 2 tablespoons chopped cilantro


Input: Lime wedges, for serving


Input: 1/2 cup flour


Input: 1/2 cup cornmeal


Input: 1 teaspoon baking powder


Input: 1 teaspoon salt


Input: 1 tablespoon sugar


Input: 2 cups corn kernels, from about 4 ears corn

2 cups corn kernels , from about 4 ears corn

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 egg beaten


Input: 1 cup thick plain yogurt, plus a few tablespoons milk if necessary

1 cup thick plain yogurt , plus a few tablespoons milk if necessary

B-QTY B-UNIT B-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

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


Input: 8 tablespoons melted butter, plus more for greasing griddle

8 tablespoons melted butter , plus more for greasing griddle

B-QTY B-UNIT 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: Salt and pepper


Input: 1/4 cup crème fraîche


Input: 2 tablespoons snipped chives for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 1-inch-thick slices day-old French bread, crust removed

6 1-inch-thick slices day-old French bread , crust removed

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons olive oil


Input: 3 garlic cloves, grated


Input: 3 tablespoons chopped parsley


Input: 2 teaspoons chopped thyme


Input: 1 teaspoon chopped rosemary


Input: 1 ounce grated Parmesan


Input: Salt and pepper


Input: 6 small sweet peppers, about 1 pound

B-QTY B-COMMENT I-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: 6 ounces mild feta cheese


Input: 1 small shallot, finely diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, grated


Input: Salt and pepper


Input: 2 tablespoons red wine vinegar


Input: 3 tablespoons olive oil


Input: 8 anchovy fillets, 2 finely chopped and 6 for garnish

8 anchovy fillets , 2 finely chopped and 6 for garnish

B-QTY B-NAME B-UNIT 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons roughly chopped black niçoise or oil-cured olives, plus whole olives for garnish

2 tablespoons roughly chopped black niçoise or oil-cured olives , plus whole olives for garnish

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

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

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


Input: 6 small red tomatoes


Input: 12 cherry tomatoes in assorted colors

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon small capers, rinsed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 basil leaves


Input: 2 pounds small firm eggplants


Input: 5 tablespoons olive oil


Input: 2 cups sliced white or yellow onion

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Input: Salt and pepper


Input: 6 garlic cloves, minced


Input: Pinch cayenne


Input: 6 cups chicken broth or mild vegetable broth

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Input: 3 to 4 tablespoons lemon juice

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Input: 1/2 teaspoon lemon zest


Input: 1 tablespoon za’atar, available in Middle Eastern groceries

1 tablespoon za’atar , available in Middle Eastern groceries

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Input: 2 teaspoons chopped parsley


Input: 1 1/2 cups half-and-half


Input: 1/4 cup plus 2 tablespoons sugar

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Input: 3 cardamom pods, smashed


Input: 1/8 teaspoon salt


Input: 1 cup coconut milk (unsweetened)

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Input: 1 1/2 teaspoons powdered gelatin


Input: 1/2 cup blackberries or raspberries, or a mixture

1/2 cup blackberries or raspberries , or a mixture

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Input: 2 teaspoons sugar


Input: 1/2 teaspoon grated ginger


Input: 2 small nectarines or peaches, optional

2 small nectarines or peaches , optional

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Input: 2 best-quality tomatoes, very ripe

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Input: 4 cloves garlic, peeled


Input: 1 teaspoon kosher salt


Input: 2 tablespoons extra-virgin olive oil, ideally Spanish, plus extra for finishing

2 tablespoons extra-virgin olive oil , ideally Spanish , plus extra for finishing

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Input: 2 tablespoons sherry vinegar


Input: 4-6 slices thick-cut crusty bread


Input: Maldon sea salt or other flaky salt, to taste

Maldon sea salt or other flaky salt , to taste

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Input: ½ pound slab bacon, diced

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Input: ½ pound slab bacon, diced

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Input: 6 cloves garlic, peeled and sliced

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Input: 50 littleneck clams


Input: 5 ears sweet corn, shucked, trimmed\nand cut in half

5 ears sweet corn , shucked , trimmed\nand cut in half

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Input: 1½ cups dry white wine


Input: 1 tablespoon plus 1 teaspoon pimentón

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Input: Crushed Aleppo pepper to taste,\nor red-pepper flakes

Crushed Aleppo pepper to taste , \nor red-pepper flakes

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Input: 10-12 fresh basil leaves, torn roughly

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Input: ¼ cup extra-virgin olive oil


Input: 3 cups sugar


Input: 1 tablespoon freshly squeezed lemon juice

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Input: 1 3-inch cinnamon stick


Input: Juice and zest of 1 lime

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Input: 1 teaspoon mixed red, black and white peppercorns, lightly crushed

1 teaspoon mixed red , black and white peppercorns , lightly crushed

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Input: 2 to 4 jalapeño or serrano chiles, seeded for a milder salsa, coarsely chopped

2 to 4 jalapeño or serrano chiles , seeded for a milder salsa , coarsely chopped

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Input: 6 to 8 apricots, cut in half, pits removed (1 1/2 to 2 apricots per person, depending on the size)

6 to 8 apricots , cut in half , pits removed ( 1$1/2 to 2 apricots per person , depending on the size )

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Input: 1 tablespoon butter


Input: 1 tablespoon honey


Input: 1 drop almond extract


Input: 2 tablespoons chopped lightly toasted pistachios, plus additional for garnish

2 tablespoons chopped lightly toasted pistachios , plus additional for garnish

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Input: 4 buckwheat crepes (above)

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Input: Honey-sweetened plain yogurt or vanilla ice cream for serving (optional)

Honey-sweetened plain yogurt or vanilla ice cream for serving ( optional )

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Input: 4 tablespoons butter, melted, plus butter for greasing pan

4 tablespoons butter , melted , plus butter for greasing pan

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Input: 1 cup natural raw almonds (not blanched)

1 cup natural raw almonds ( not blanched )

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Input: 1/4 cup sugar, plus 2 tablespoons for sprinkling

1/4 cup sugar , plus 2 tablespoons for sprinkling

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Input: 1/4 cup all-purpose flour


Input: 1/2 teaspoon baking powder


Input: 1/8 teaspoon cinnamon


Input: 1/8 teaspoon salt


Input: 3 eggs, beaten


Input: 2 tablespoons honey


Input: 1/2 teaspoon almond extract


Input: 12 to 14 ripe figs

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Input: 1 small shallot, finely diced

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Input: 1 tablespoon red wine vinegar


Input: 1 tablespoon balsamic vinegar


Input: Salt and pepper


Input: 1 teaspoon Dijon mustard


Input: 4 ripe figs, peeled and mashed

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Input: 3 tablespoons olive oil