Input: 1 shallot, minced, or 1 garlic clove, minced

1 shallot , minced , or 1 garlic clove , minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup walnut oil


Input: Salt


Input: freshly ground pepper


Input: 2 1/2 cups all-purpose flour


Input: 1 1/2 teaspoons kosher salt


Input: 1 1/2 tablespoons granulated sugar


Input: 1/2 pound cold unsalted butter, cut into dice

1/2 pound cold unsalted butter , cut into dice

B-QTY B-UNIT B-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: 1/2 cup ice water, 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: About 5 cups dried beans (for baking)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 5 eggs


Input: 1 1/4 cups light brown sugar


Input: 6 tablespoons unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup molasses, dark or unsulfured

O 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: 1/3 cup light corn syrup


Input: 2 teaspoons vanilla extract


Input: 1/4 teaspoon kosher salt


Input: 3 tablespoons rye or bourbon, not more than 90 proof

3 tablespoons rye or bourbon , not more than 90 proof

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups finely chopped pecans


Input: 2 1/2 cups pecan halves


Input: Whipped cream, for serving


Input: 1 1/4 cups all-purpose flour


Input: 1/2 teaspoon kosher salt


Input: 1 1/2 teaspoons sugar


Input: 8 tablespoons (one stick) cold unsalted butter, cut into dice

8 tablespoons ( one stick ) cold unsalted butter , cut into dice

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


Input: 1/4 cup ice water


Input: Dried beans or rice, for baking

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons unsalted butter at room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups light brown sugar


Input: 1 teaspoon kosher salt


Input: 1 teaspoon vanilla extract


Input: 2 large eggs


Input: 1/2 cup cranberries (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Whipped cream or vanilla ice cream, for serving

Whipped cream or vanilla ice cream , for serving

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups all-purpose flour


Input: 1/4 teaspoon salt


Input: 1/3 cup cold unsalted butter, cut into dice

1/3 cup cold unsalted butter , cut into dice

O B-UNIT B-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: 1/2 cup grated sharp Cheddar cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 tablespoons ice water, more as needed

5 tablespoons ice water , 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: 5 cups peeled and thickly sliced tart apples, such as Jonagold, Honeycrisp or Granny Smith

5 cups peeled and thickly sliced tart apples , such as Jonagold , Honeycrisp or Granny Smith

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

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

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


Input: 1/2 cup chopped roasted green Hatch chilies, mild or medium hot (see note)

1/2 cup chopped roasted green Hatch chilies , mild or medium hot ( see note )

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

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

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


Input: 2 tablespoons fresh lemon juice


Input: 1/2 cup granulated sugar


Input: 1/4 cup light brown sugar


Input: 1/2 teaspoon cinnamon


Input: 1/4 teaspoon allspice


Input: 1/4 teaspoon nutmeg, preferably freshly grated

1/4 teaspoon nutmeg , preferably freshly grated

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: 1/4 teaspoon salt


Input: 1/4 cup cornstarch


Input: 1/2 cup all-purpose flour


Input: 1/2 cup finely chopped walnuts


Input: 1/4 cup light brown sugar


Input: 4 tablespoons unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Vanilla ice cream, for serving

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 1/2 cups turkey or chicken stock, or water

3$1/2 cups turkey or chicken stock , or water

B-QTY O 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: Salt


Input: 1 cup wild rice


Input: 2 cups shredded or diced turkey

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 stalks celery, thinly sliced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 mushrooms, thinly sliced


Input: 1/4 cup chopped flat-leaf parsley, or a mixture of parsley and herbs such as tarragon, dill, marjoram and chives

1/4 cup chopped flat-leaf parsley , or a mixture of parsley and herbs such as tarragon , dill , marjoram and chives

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

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

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


Input: 1/4 cup pomegranate seeds (optional)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sherry vinegar or champagne vinegar

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: Salt


Input: freshly ground pepper


Input: 1 teaspoon Dijon mustard


Input: 1 small garlic clove, finely minced or pureed

1 small garlic clove , finely minced or pureed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons walnut oil


Input: 2 cups mizuna or arugula


Input: 3 cups shredded or diced cooked turkey

B-QTY O 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: Salt


Input: freshly ground pepper


Input: 1 serrano chili, seeded if desired and chopped optional

1 serrano chili , seeded if desired and chopped optional

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch scallions, white part and green, thinly sliced

1 bunch scallions , white part and green , thinly sliced

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: 1 small cucumber, seeded, diced and peeled if waxy; or 1/2 long European cucumber, diced

1 small cucumber , seeded , diced and peeled if waxy; or 1/2 long European cucumber , diced

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

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

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


Input: 1/4 cup chopped cilantro


Input: 1 small red bell pepper, cut in thin strips

1 small red bell pepper , cut in thin strips

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: 2 tablespoons coarsely chopped walnuts


Input: 2 broccoli crowns, cut or broken into small florets, steamed four to five minutes, refreshed with cold water and drained on paper towels optional

2 broccoli crowns , cut or broken into small florets , steamed four to five minutes , refreshed with cold water and drained on paper towels optional

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

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

NoPAREN NoPAREN 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 tablespoons fresh lime juice


Input: 1 tablespoon seasoned rice wine vinegar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 garlic clove, minced or put through a press

1 garlic clove , minced or put through a press

B-QTY B-NAME B-UNIT 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: 2 teaspoons finely minced fresh ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon soy sauce


Input: 2 tablespoons dark Chinese sesame oil or walnut oil

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons canola or peanut oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup low-fat buttermilk or plain nonfat yogurt

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon turkey stock or water, for thinning out if using yogurt

1 tablespoon turkey stock or water , for thinning out if using yogurt

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

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

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


Input: 1 Shank end leg of lamb (4 1/2 pounds), bone-in, rinsed and patted dry

1 Shank end leg of lamb ( 4$1/2 pounds ) , bone-in , rinsed and patted dry

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

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

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


Input: 3 tablespoons olive oil


Input: 1 tablespoon, plus 1/2 teaspoon kosher salt

1 tablespoon , plus 1/2 teaspoon kosher salt

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 3/4 teaspoons pepper


Input: 2 cups chicken stock


Input: 1 bottle fruity white wine


Input: 3 small onions, peeled, halved and thinly sliced

3 small onions , peeled , halved and thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large carrots, peeled, sliced into 1/2-inch rounds

3 large carrots , peeled , sliced into 1/2-inch rounds

B-QTY O 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: 1 large parsnip, peeled, sliced into 1/2-inch rounds

1 large parsnip , peeled , sliced into 1/2-inch rounds

B-QTY O 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 rosemary sprigs


Input: 2 sage sprigs


Input: 1 bay leaf


Input: 1/2 cup pitted and coarsely chopped green olives

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 medium celeriac bulbs about 3 1/2 pounds, peeled and diced

4 medium celeriac bulbs about 3$1/2 pounds , peeled and diced

B-QTY O 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: 1/4 cup sugar


Input: 1 cup all-purpose flour


Input: 3/4 cup walnuts halves


Input: 1/4 pound unsalted butter, chilled and cut in to 1/2-inch pieces

1/4 pound unsalted butter , chilled and cut in to 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

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

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


Input: 1 teaspoon vanilla extract


Input: 1/2 teaspoon ground cardamom


Input: 1/2 teaspoon grated orange zest


Input: 1/8 teaspoon salt


Input: 1/3 cup sugar


Input: 1/4 vanilla bean


Input: 12 tablespoons unsalted butter, softened

12 tablespoons unsalted butter , softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups confectioners’ sugar


Input: 1/4 cup Cognac or brandy


Input: Pinch of grated nutmeg


Input: 3 tablespoons Cognac or brandy


Input: 2/3 cup dried cherries


Input: 1/2 cup sugar


Input: 1 teaspoon grated nutmeg


Input: 1/2 teaspoon ground cinnamon


Input: 3 1/2 cups white bread or challah, cut into 1/2-inch cubes

3$1/2 cups white bread or challah , cut into 1/2-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 7 tablespoons unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Grated zest of 1 lemon

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


Input: 2 pounds ripe pears about 5 pears, peeled, cored and thinly sliced

2 pounds ripe pears about 5 pears , peeled , cored and thinly sliced

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

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

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


Input: 3 tablespoons hard cider or apple cider

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 teaspoon active dry yeast


Input: 1/2 teaspoon sugar


Input: 2 tablespoons lukewarm water


Input: 1 cup plus 2 tablespoons lukewarm 1 percent or 2 percent milk

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

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

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


Input: 1 cup buckwheat flour


Input: 3/4 cup all-purpose flour


Input: 3/4 teaspoon salt


Input: 1/2 cup buttermilk or plain yogurt

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons canola oil or melted butter

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 large eggs, separated


Input: 1 packet instant yeast


Input: 3 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 teaspoon salt


Input: 1/2 teaspoon coarsely ground pepper


Input: 2 3/4 to 3 cups flour


Input: 1 medium red bell pepper


Input: 9 ounces feta, crumbled


Input: 1 rosemary sprig, optional


Input: 1 kiwi, peeled


Input: 2 cups extra-virgin olive oil


Input: 2 cups balsamic vinegar


Input: 1/2 cup honey


Input: 1 red onion, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 16 Korean-style beef short ribs cut across the bone, about 1/2-inch thick, 5 to 6 pounds total

16 Korean-style beef short ribs cut across the bone , about 1/2-inch thick , 5 to 6 pounds total

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

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

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


Input: 1/2 cup finely ground dried porcini mushrooms

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: 1/4 cup sugar


Input: 2 tablespoons salt


Input: 2 tablespoons red pepper flakes


Input: 2 tablespoons black pepper


Input: 4 scallions, trimmed and finely sliced lengthwise, for garnish

4 scallions , trimmed and finely sliced lengthwise , for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups all-purpose flour


Input: 1/4 teaspoon salt


Input: 5 tablespoons unsalted butter, chilled, cut into 1/2-inch pieces

5 tablespoons unsalted butter , chilled , cut into 1/2-inch pieces

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: 5 tablespoons lard, chilled, cut into 1/2-inch pieces

5 tablespoons lard , chilled , cut into 1/2-inch pieces

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: 1 large egg white, lightly beaten

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup grated extra-sharp Cheddar


Input: 6 strips bacon, cut into 1/2-inch pieces

6 strips bacon , cut into 1/2-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large eggs


Input: 1 1/2 cups heavy cream


Input: 3/4 teaspoon chopped sage


Input: 1/4 teaspoon pepper


Input: 1/4 teaspoon grated nutmeg


Input: 1/8 teaspoon kosher salt


Input: 1 tablespoon unsalted butter, cubed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 Fuyu persimmons


Input: 1/4 cup broken walnuts (1 1/2 ounces)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


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

2 ounces goat cheese , crumbled about 1/2 cup

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sake\n


Input: 1 bag baby spinach


Input: 1 tablespoon plus 1 teaspoon fresh lime juice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 1 tablespoon mirin\n


Input: 3 tablespoons plus 1 teaspoon walnut oil

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: Fleur de sel (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 cup sugar


Input: 2 tablespoons unsalted butter


Input: 1/2 cup heavy cream


Input: 1 tablespoon unsulfured molasses


Input: 1/4 teaspoon kosher salt


Input: 1/2 teaspoon juniper berries, whole

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 nutmeg, cracked, or a pinch of freshly ground nutmeg

1/2 nutmeg , cracked , or a pinch of freshly ground nutmeg

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

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

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


Input: 1/2 blade of mace, or a pinch of ground mace

1/2 blade of mace , or a pinch of ground mace

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cinnamon stick, 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 pound fingerling potatoes


Input: Kosher salt


Input: 1 head garlic, halved crosswise

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 sprigs thyme


Input: 4 bay leaves


Input: 1/2 teaspoon cayenne pepper


Input: 8 ounces sliced bacon, cut crosswise into 1/2-inch thick lardons

8 ounces sliced bacon , cut crosswise into 1/2-inch thick lardons

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Vegetable oil, for frying


Input: 1/2 cup rice flour, or 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 large Honeycrisp apple, cored, seeded and cut into small dice

1 large Honeycrisp apple , cored , seeded and cut into small dice

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

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

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


Input: Salt


Input: Cayenne pepper


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, finely chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 garlic cloves, minced


Input: 1 teaspoon brown mustard seeds


Input: 1/2 teaspoon caraway seeds


Input: 1/2 teaspoon ground cumin


Input: 1 1/2 cups borlotti or other dried beans (about 10 ounces)

1$1/2 cups borlotti or other dried beans ( about 10 ounces )

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

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

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


Input: 3 thyme sprigs


Input: 4 1/2 to 5 cups beef stock

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound pastrami, in one piece

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: pepper


Input: 1 tablespoon Dijon mustard


Input: 1 1/2 quarts chicken stock, vegetable stock or water

1$1/2 quarts chicken stock , vegetable stock or water

B-QTY O 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: 6 garlic cloves, minced or sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 small or 2 large sage leaves

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: Salt to taste


Input: 1 tablespoon extra virgin olive oil (optional)

1 tablespoon extra virgin olive oil ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 eggs


Input: 6 ounces sugar snap peas, trimmed

B-QTY O 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 1/3 cups cooked quinoa, warmed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces clarified butter or ghee

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup coarsely chopped red onion

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 garlic clove, minced


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

1 2-inch piece ginger , peeled and finely 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: 1/2 teaspoon fenugreek seeds


Input: 1/2 teaspoon ground cumin


Input: 1/2 teaspoon cardamom seeds


Input: 1/2 teaspoon dried oregano


Input: 1/4 teaspoon ground turmeric


Input: 4 basil leaves


Input: 1 pound cabbage or Napa cabbage, thinly sliced or shredded

1 pound cabbage or Napa cabbage , thinly sliced or shredded

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium red onion, 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 cups cherry tomatoes, or 5 large tomatoes

3 cups cherry tomatoes , or 5 large tomatoes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 7 ounces chopped canned tomatoes


Input: 3 garlic cloves, minced


Input: 1 tablespoon mustard seeds


Input: 1 tablespoon nigella sativa seeds (available in specialty stores)

1 tablespoon nigella sativa seeds ( available in specialty stores )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon ground turmeric


Input: 1 teaspoon berbere (available in specialty stores) or chili powder

1 teaspoon berbere ( available in specialty stores ) or chili powder

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

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

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


Input: 1/2 teaspoon ground cardamom, preferably freshly ground

1/2 teaspoon ground cardamom , preferably freshly ground

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 3-inch piece ginger, peeled and grated

1 3-inch piece ginger , peeled and grated

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups green beans, trimmed and cut in half

3 cups green beans , trimmed and cut in half

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: 1/2 teaspoon salt


Input: Injera (available at Ethiopian or Eritrean restaurants) or rice, for serving, optional

Injera ( available at Ethiopian or Eritrean restaurants ) or rice , for serving , optional

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

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

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


Input: 1 cup polenta


Input: 1 scant teaspoon salt


Input: 4 cups water


Input: 1 tablespoon unsalted butter


Input: 1/4 to 1/3 cup freshly grated Parmesan (optional)

1/4 to 1/3 cup freshly grated Parmesan ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


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 small onion, finely chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound roasted mushroom base

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound kohlrabi, peeled and cut in small dice

1/2 pound kohlrabi , peeled and cut in small dice

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: 1/2 pound carrots, peeled and cut in small dice

1/2 pound carrots , peeled and cut in small dice

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 medium parsnip, peeled, cored and cut in small dice

1 medium parsnip , peeled , cored and cut in small dice

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

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

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


Input: 1 large or 2 medium garlic cloves, minced

1 large or 2 medium garlic cloves , minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 (14-ounce) can diced tomatoes with juice or crushed tomatoes

1 ( 14-ounce ) can diced tomatoes with juice or crushed tomatoes

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

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

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


Input: Pinch of sugar


Input: Salt


Input: 1 pound roasted mushroom base

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: freshly ground pepper


Input: 1/4 pound pancetta, sliced thin and slivered

1/4 pound pancetta , sliced thin and slivered

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra-virgin olive oil


Input: 1 medium onion, finely chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large garlic cloves, slivered

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound mixed mushrooms, sliced shiitake, cremini, oyster, chanterelle, porcini, etc.

1 pound mixed mushrooms , sliced shiitake , cremini , oyster , chanterelle , porcini , etc.

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

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

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


Input: 12 chestnuts, roasted, peeled and quartered fresh, jarred or frozen

12 chestnuts , roasted , peeled and quartered fresh , jarred or frozen

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

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


Input: 12 sage leaves, slivered


Input: Salt


Input: pepper


Input: 2 1/4 cups milk


Input: 6 1/2 tablespoons unsalted butter or black truffle butter

6$1/2 tablespoons unsalted butter or black truffle butter

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup flour


Input: 1/2 pound pasta for lasagna, preferably fresh, parboiled if dry

1/2 pound pasta for lasagna , preferably fresh , parboiled if dry

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

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

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


Input: 3 ounces grana padano, grated

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, green shoots removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 2 chipotle chiles in adobo, seeded

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons adobo sauce from the chiles

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon ground cinnamon


Input: 1/8 teaspoon freshly ground cloves (1 clove)

1/8 teaspoon freshly ground cloves ( 1 clove )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 teaspoon freshly ground pepper


Input: 1/2 cup chicken broth or water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup fresh orange juice


Input: 2 tablespoons honey (or use light brown sugar)

2 tablespoons honey ( or use light brown sugar )

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon finely chopped orange zest

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large sweet potatoes about 3 pounds, scrubbed

4 large sweet potatoes about 3 pounds , scrubbed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chopped cilantro for garnish optional

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


Input: 1/2 cup sambal oelek chili sauce (sold at Asian groceries)

1/2 cup sambal oelek chili sauce ( sold at Asian groceries )

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

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

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


Input: 1/2 cup honey


Input: 1/3 cup fresh lemon juice


Input: 1/4 cup rice wine vinegar


Input: 2 teaspoons salt


Input: 8 tablespoons butter, cut into 1-inch cubes

8 tablespoons butter , cut into 1-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 tablespoon minced garlic


Input: 1 pound oyster or other mushrooms, stemmed, sliced 1/2-inch thick

1 pound oyster or other mushrooms , stemmed , sliced 1/2-inch thick

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

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


Input: 3/4 pound shiitake mushrooms, stemmed, sliced 1/2-inch thick

3/4 pound shiitake mushrooms , stemmed , sliced 1/2-inch thick

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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon minced green Thai chili

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 1 1/2 tablespoons finely grated lemon zest (preferably use a Microplane)

1$1/2 tablespoons finely grated lemon zest ( preferably use a Microplane )

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

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

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


Input: 1 tablespoon finely grated peeled ginger (preferably use a Microplane)

1 tablespoon finely grated peeled ginger ( preferably use a Microplane )

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

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

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


Input: 1 tablespoon chopped fresh chervil, or 1 teaspoon chopped fresh tarragon

1 tablespoon chopped fresh chervil , or 1 teaspoon chopped fresh tarragon

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

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

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


Input: 1 large egg yolk, beaten

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 spring roll wrappers


Input: 3 cups vegetable oil, or as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Ground white pepper, optional

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


Input: 8 leaves Boston lettuce


Input: 1/2 pound firm tofu


Input: 2 tablespoons cornstarch


Input: 3 cups vegetable oil


Input: Salt


Input: 3 tablespoons vegetable oil


Input: 2 tablespoons julienned fresh ginger


Input: 2 cups yellow or green chives or both, trimmed, cut crosswise into 2-inch pieces

2 cups yellow or green chives or both , trimmed , cut crosswise into 2-inch pieces

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

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

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


Input: 1 cup prince mushrooms sold in Asian stores, trimmed, sliced diagonally 1/4 -inch thick, and then sliced into 1/4-inch wide strips

1 cup prince mushrooms sold in Asian stores , trimmed , sliced diagonally 1/4 -inch thick , and then sliced into 1/4-inch wide strips

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

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

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


Input: 1 cup oyster mushrooms, trimmed and halved or quartered lengthwise

1 cup oyster mushrooms , trimmed and halved or quartered lengthwise

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup baby portobellos or baby shiitakes, stemmed and halved or quartered

1 cup baby portobellos or baby shiitakes , stemmed and halved or quartered

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


Input: 2 tablespoons soy sauce


Input: 2 teaspoons vegetarian oyster sauce


Input: 1 1/2 teaspoons cornstarch


Input: Salt to taste


Input: white pepper, to taste


Input: 2 teaspoons sesame oil


Input: 1 teaspoon vinegar


Input: 1 1/2 pounds greens, such as chard, stemmed and washed (2 bunches); or a 1-pound bag Southern greens mix, stemmed and washed

1$1/2 pounds greens , such as chard , stemmed and washed ( 2 bunches ) ; or a 1-pound bag Southern greens mix , stemmed and washed

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

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

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


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 or 2 shallots or 1 small onion, finely chopped

1 or 2 shallots or 1 small onion , finely chopped

B-QTY O I-COMMENT B-NAME O B-QTY 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: 1/2 pound mushrooms, sliced


Input: Salt


Input: freshly ground pepper


Input: 1 teaspoon finely chopped fresh rosemary

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large garlic cloves, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces Gruyère cheese, grated 1/2 cup

2 ounces Gruyère cheese , grated 1/2 cup

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 ounce Parmesan, grated 1/4 cup

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 eggs


Input: 1/2 cup milk


Input: 1 3/4 cups flour


Input: 1/4 cup cornstarch


Input: 1 tablespoon baking powder


Input: 6 yuzus, zested and juiced (see note)

6 yuzus , zested and juiced ( see note )

B-QTY B-NAME O B-COMMENT I-COMMENT I-COMMENT 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 1/2 cups sugar


Input: 1 teaspoon salt


Input: 7 eggs, separated


Input: 1/4 cup olive oil


Input: 3/4 cup plain yogurt


Input: 1/2 teaspoon cream of tartar


Input: 8 tablespoons unsalted butter


Input: 1/2 cup milk


Input: 1/2 cup sugar


Input: 1/2 cup unsweetened, nonalkalized cocoa powder

1/2 cup unsweetened , nonalkalized cocoa powder

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: 1/2 teaspoon salt


Input: 1 cup parsley leaves


Input: 1 cup packed watercress or spinach leaves, stemmed

1 cup packed watercress or spinach leaves , stemmed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons tarragon leaves, rinsed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons minced chives


Input: 1 garlic clove, roughly chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 anchovy fillets, preferably salt-packed

2 anchovy fillets , preferably salt-packed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons fresh lemon juice


Input: 1 tablespoon plus 1 teaspoon Champagne vinegar or sherry vinegar

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup canola oil or grapeseed 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: 1/2 cup mayonnaise, preferably homemade (see note)

1/2 cup mayonnaise , preferably homemade ( see note )

B-QTY B-UNIT B-NAME O B-COMMENT I-COMMENT 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: Kosher salt


Input: freshly ground pepper


Input: 1 cup kimchi


Input: 2 tablespoons brown sugar


Input: 2 tablespoons Korean gochujang red pepper paste (See note.)

2 tablespoons Korean gochujang red pepper paste ( See note. )

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons yuzu juice, or lime juice (See note.)

2 tablespoons yuzu juice , or lime juice ( See note. )

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

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

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


Input: 2 tablespoons butter


Input: 1 small onion, finely diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, minced


Input: 2 cups farro


Input: 4 cups chicken stock


Input: 1 head broccoli


Input: 1 1/2 cups vegetable stock


Input: 1 tablespoon butter


Input: 1 1/2 teaspoons white miso paste


Input: Salt


Input: Ground white pepper


Input: 4 8-ounce center-cut beef strip loin steaks

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons rendered beef fat or butter

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: freshly ground black pepper


Input: 3 tablespoons soy sauce


Input: 1 tablespoon canola oil


Input: 1 large egg


Input: 1 tablespoon soy sauce


Input: Finely grated zest of 1 kaffir lime or other lime

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped cilantro leaves, for garnish

1/4 cup chopped cilantro leaves , for garnish

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: Fresh shiso leaves, optional, for garnish. (See note.)

Fresh shiso leaves , optional , for garnish. ( See note. )

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

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

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


Input: 8 plum tomatoes, halved lengthwise

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 garlic clove, minced


Input: 2 tablespoons olive oil


Input: Salt


Input: black pepper


Input: 1 large fennel bulb, trimmed fronds reserved and cut into thin wedges

1 large fennel bulb , trimmed fronds reserved and cut into thin wedges

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

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


Input: 2 to 3 cups vegetable or shrimp broth or water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon butter


Input: Salt


Input: Ground white pepper


Input: 1 cup coarse corn grits, soaked overnight if necessary see package instructions

1 cup coarse corn grits , soaked overnight if necessary see package instructions

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: Salt


Input: 1 fresh bay leaf


Input: 1 1/2 tablespoons butter


Input: 1 tablespoon cream cheese


Input: Ground white pepper


Input: 1/2 teaspoon lemon juice, or 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: 1/2 teaspoon hot sauce, or 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: 1 tablespoon olive oil


Input: 20 large shrimp, peeled and deveined

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 cup cooked and crumbled Benton’s smoked sausage or other smoked breakfast sausage

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

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

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


Input: 1 teaspoon lemon juice, or 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: Hot sauce


Input: Salt


Input: 2 tablespoons chopped parsley


Input: 1 1/2 tablespoons olive oil


Input: 2 medium onions, finely chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 cloves garlic, minced


Input: 2 pounds lean ground beef


Input: 2 large eggs


Input: 1/2 cup milk


Input: 1 cup fresh bread crumbs


Input: 1/4 cup Dijon mustard


Input: 1/4 cup barbecue sauce


Input: 1 tablespoon well-drained horseradish


Input: 1/4 cup finely chopped flat-leaf parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt


Input: 1 1/2 teaspoons freshly ground black pepper

1$1/2 teaspoons freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon minced fresh thyme


Input: 2 to 3 cups croutons, bought or homemade (see note)

2 to 3 cups croutons , bought or homemade ( see note )

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

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

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


Input: 1 1/2 teaspoons mild or hot chili powder

1$1/2 teaspoons mild or hot chili powder

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 1/2 teaspoons cayenne pepper


Input: 1 1/2 teaspoons paprika


Input: 1 1/2 tablespoons Wondra flour


Input: 4 jumbo shrimp, peeled and deveined

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 teaspoon chili oil


Input: Mashed potatoes, for serving

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


Input: 2 tablespoons canola oil


Input: 1 medium red onion, finely diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups finely diced vegetables (I used a mix of red pepper, carrot, celery, kohlrabi and parsnip)

4 cups finely diced vegetables ( I used a mix of red pepper , carrot , celery , kohlrabi and parsnip )

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

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


Input: Kosher salt to taste


Input: 1 teaspoon cumin seeds, coarsely ground

1 teaspoon cumin seeds , coarsely ground

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: 2 teaspoons sweet paprika


Input: 2 tablespoons ketchup


Input: Freshly ground pepper to taste

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


Input: 4 poached eggs


Input: 2 ounces smoked bacon, diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound stewing beef, in 1-inch cubes

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 onion, finely chopped


Input: 2 stalks celery, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 garlic cloves, minced


Input: 2 cups chopped green cabbage (about 1/4 medium head)

2 cups chopped green cabbage ( about 1/4 medium head )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons smoked paprika


Input: 1 teaspoon grated orange zest


Input: 7 to 8 cups beef stock

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: pepper


Input: 2 medium white turnips, peeled and diced

2 medium white turnips , peeled and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup whole buckwheat groats (kasha)

1/2 cup whole buckwheat groats ( kasha )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Sour cream for serving, optional

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup shredded carrots


Input: 3/4 cup thinly sliced Persian, Kirby or European cucumbers

3/4 cup thinly sliced Persian , Kirby or European cucumbers

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup shredded daikon radish


Input: 2 tablespoons unseasoned rice wine vinegar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sugar


Input: 1/4 teaspoon kosher salt


Input: 1/2 cup mayonnaise


Input: 4 tablespoons finely chopped scallions


Input: 2 to 3 tablespoons sriracha or other chili sauce, to taste

2 to 3 tablespoons sriracha or other chili sauce , to taste

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

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

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


Input: 1 tablespoon peanut or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 garlic cloves, finely chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound ground pork


Input: 2 tablespoons Asian fish sauce


Input: 1/2 teaspoon black pepper


Input: 1/2 teaspoon kosher salt


Input: 1 teaspoon sugar


Input: 1/2 cup chopped fresh basil


Input: Finely grated zest of 1 lime

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1/2 lime


Input: 6 small hero rolls or 2 baguettes cut into thirds, split

6 small hero rolls or 2 baguettes cut into thirds , split

B-QTY O 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 NoCAP

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


Input: Mint sprigs, for serving


Input: Fresh jalapeño, thinly sliced and seeded, for serving

Fresh jalapeño , thinly sliced and seeded , for serving

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons canola or peanut oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 garlic cloves, minced


Input: 1 large carrot, peeled and cut in 1-inch long julienne

1 large carrot , peeled and cut in 1-inch long julienne

B-QTY O 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 NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 medium or large shrimp about 6 ounces, peeled, deveined and chopped

8 medium or large shrimp about 6 ounces , peeled , deveined and chopped

B-QTY O B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT O I-COMMENT O 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: 6 cups cooked ruby red jasmine rice, red Bhutanese or regular jasmine rice (2 cups uncooked)

6 cups cooked ruby red jasmine rice , red Bhutanese or regular jasmine rice ( 2 cups uncooked )

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

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

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


Input: 1 bunch scallions, trimmed, cut in half lengthwise and then into 1-inch lengths

1 bunch scallions , trimmed , cut in half lengthwise and then into 1-inch lengths

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

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 tablespoons Thai or Vietnamese fish sauce (omit if sodium is an issue; the high sodium content in this recipe comes from the fish sauce)

2 tablespoons Thai or Vietnamese fish sauce ( omit if sodium is an issue; the high sodium content in this recipe comes from the fish sauce )

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

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

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


Input: 2 to 4 tablespoons chopped cilantro

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chopped cilantro


Input: Thinly sliced cucumber


Input: Lime wedges


Input: Scallions


Input: Fish sauce with hot chilies (nam pla prik)

Fish sauce with hot chilies ( nam pla prik )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Chopped roasted peanuts


Input: 4 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 anchovy fillets, chopped


Input: 4 fat garlic cloves, 2 sliced, 2 minced

4 fat garlic cloves , 2 sliced , 2 minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pint grape tomatoes, halved lengthwise

1 pint grape tomatoes , halved lengthwise

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 cup canned crushed tomatoes


Input: Kosher salt


Input: black pepper


Input: 1 tablespoon minced sage


Input: 1 tablespoon minced rosemary


Input: 1 pound shaved beefsteak


Input: 2 tablespoons chopped parsley


Input: Boiled fettuccine, for serving

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


Input: 3/4 cup whole-wheat flour


Input: 3/4 cup buckwheat flour


Input: 2 teaspoons baking powder


Input: 1 teaspoon baking soda


Input: 1/2 teaspoon salt


Input: 1/2 cup amaranth flour (you can make this by blending the amaranth in a spice mill; it does not have to be finely ground)

1/2 cup amaranth flour ( you can make this by blending the amaranth in a spice mill; it does not have to be finely ground )

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

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Input: 2 eggs


Input: 1/3 cup honey


Input: 1 1/2 cups buttermilk


Input: 1/3 cup canola oil


Input: 1 teaspoon vanilla extract


Input: 1 cup blackberries tossed with 1 teaspoon all-purpose flour

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

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Input: 1 pound borlotti or pinto beans, rinsed, picked over and soaked, if desired, in 2 quarts water for six hours or overnight

1 pound borlotti or pinto beans , rinsed , picked over and soaked , if desired , in 2 quarts water for six hours or overnight

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

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Input: 1 dried or fresh hot red chili pepper

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

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Input: Salt


Input: 1 1/2 cups boiling water, more as needed

1$1/2 cups boiling water , more as needed

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

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Input: 2 medium onions, chopped


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: 3 large garlic cloves, minced or pressed

3 large garlic cloves , minced or pressed

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

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Input: 2 red bell peppers, chopped

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Input: 1 teaspoon salt


Input: 2 teaspoons paprika


Input: 1 14-ounce can chopped tomatoes with juice

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

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Input: 2 tablespoons tomato paste


Input: Freshly ground pepper


Input: 2 tablespoons chopped fresh mint, plus additional for garnish

2 tablespoons chopped fresh mint , plus additional for garnish

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

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Input: 1 1/2 cups cornmeal (fine or medium grind)

1$1/2 cups cornmeal ( fine or medium grind )

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

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Input: 4 12-ounce cans kidney, black, pinto or great Northern beans, or a combination, drained reserve the liquid and rinsed

4 12-ounce cans kidney , black , pinto or great Northern beans , or a combination , drained reserve the liquid and rinsed

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

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Input: 6 medium tomatoes, cored, peeled and sliced

6 medium tomatoes , cored , peeled and sliced

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

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Input: 2 red peppers, seeded and diced

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

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Input: 1 green pepper, seeded and diced

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

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Input: 1 yellow onion, diced


Input: 8 cloves of garlic, chopped

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Input: 1 large bunch of cilantro or oregano or a combination, chopped

1 large bunch of cilantro or oregano or a combination , chopped

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

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Input: 1 teaspoon kosher or sea salt

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

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Input: Cumin


Input: chili powder


Input: 3 tablespoon balsamic vinegar


Input: olive oil


Input: 1 cup low-sodium shredded cheddar cheese

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

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Input: 1 bunch of scallion


Input: 1 cup confectioners’ sugar


Input: 2 large egg yolks


Input: 8 ounces unsalted butter at room temperature, in small pieces

8 ounces unsalted butter at room temperature , in small pieces

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

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Input: Grated zest of 1 lemon

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


Input: 2 1/4 cups all-purpose unbleached flour


Input: Dash of salt


Input: 1 large egg, beaten, for the glaze

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

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Input: 1 cup milk


Input: 1/2 cup sugar


Input: Grated zest of 1/2 orange

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


Input: 1 cup poppy seeds


Input: 1/3 cup raisins


Input: Juice of 1/2 lemon


Input: 1/2 tablespoon brandy


Input: 1/2 tablespoon orange liqueur


Input: 1/2 tablespoon butter


Input: 1/2 tablespoon vanilla extract


Input: 3 cups finely chopped onion (slightly more than 1 pound onions)

3 cups finely chopped onion ( slightly more than 1 pound onions )

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

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Input: 1 tablespoon red wine vinegar or sherry vinegar

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

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Input: 3 tablespoons extra virgin olive oil

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Input: Salt to taste


Input: 2 garlic cloves, minced


Input: 1 tablespoon fresh thyme leaves


Input: 8 eggs


Input: Salt


Input: freshly ground pepper


Input: 2 tablespoons low-fat milk


Input: 3/4 pound Swiss chard 1 bunch, stemmed and washed in two changes of water

3/4 pound Swiss chard 1 bunch , stemmed and washed in two changes of water

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: 1 tablespoon extra virgin olive oil

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

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Input: 2 red bell peppers, cut in small dice

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

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Input: Pinch of red pepper flakes (optional)

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Input: 1 to 2 garlic cloves to taste, minced

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

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Input: 1 cup chopped fresh or frozen fruit (berries, apples, pears, bananas, mango or pineapple)

1 cup chopped fresh or frozen fruit ( berries , apples , pears , bananas , mango or pineapple )

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

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Input: Salt


Input: freshly ground pepper


Input: 1 teaspoon chopped fresh marjoram


Input: 3 tablespoons olive oil


Input: 3/4 pound orecchiette


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

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

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Input: 1/3 cup sugar


Input: 3/4 cup chicken stock, more if necessary

3/4 cup chicken stock , more if necessary

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

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Input: 3 tablespoons fish sauce


Input: 3 shallots, thinly sliced


Input: 2 cloves garlic, thinly sliced

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Input: 2 teaspoons minced ginger


Input: 1 teaspoon black pepper


Input: 1 small fresh chili, minced optional

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

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Input: 3 scallions, trimmed and thinly sliced on the bias, green and white parts separated

3 scallions , trimmed and thinly sliced on the bias , green and white parts separated

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

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Input: 1 1/2 pound boneless pork shoulder or pork belly cut into 1-inch cubes

1$1/2 pound boneless pork shoulder or pork belly cut into 1-inch cubes

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

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Input: Steamed white rice for serving

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


Input: 6 cups all-purpose flour, plus more as needed

6 cups all-purpose flour , plus more as needed

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

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Input: 1/4 teaspoon salt


Input: 1 pound chilled salted butter, cut into large pieces

1 pound chilled salted butter , cut into large pieces

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

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Input: 5 large eggs, beaten


Input: 12 ounces prosciutto, in 1/4-inch dice

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

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Input: 8 ounces boiled ham, in 1/4-inch dice

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

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Input: 8 ounces pepperoni, in 1/4-inch dice

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

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Input: 8 ounces soppressata, in 1/4-inch dice

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

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Input: 8 ounces mozzarella, in 1/4-inch dice

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

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Input: 8 ounces provolone, in 1/4-inch dice

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

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Input: 2 pounds ricotta


Input: 4 ounces grated pecorino Romano


Input: 10 large eggs, beaten


Input: 1 teaspoon pepper


Input: 1 large egg, beaten, for brushing crust

1 large egg , beaten , for brushing crust

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

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Input: 4 large, slightly tart apples, like Pink Lady or Braeburn 2 to 2 1/4 pounds

4 large , slightly tart apples , like Pink Lady or Braeburn 2 to 2$1/4 pounds

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

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Input: 1 tablespoon fresh lemon juice


Input: 2 tablespoons unsalted butter


Input: 2 tablespoons light brown sugar, preferably organic

2 tablespoons light brown sugar , preferably organic

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

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Input: 1/2 teaspoon cinnamon


Input: 3 eggs


Input: 1/2 vanilla bean, split, or 1/2 teaspoon vanilla extract

1/2 vanilla bean , split , or 1/2 teaspoon vanilla extract

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

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Input: 1/3 cup sugar, preferably organic fair-trade sugar

1/3 cup sugar , preferably organic fair-trade sugar

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

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Input: Pinch of salt


Input: 2/3 cup sifted unbleached all-purpose flour

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Input: 1/2 cup plain yogurt


Input: 3/4 cup low-fat milk


Input: 1/2 ounce (about 1/2 cup) dried hijiki

1/2 ounce ( about 1/2 cup ) dried hijiki

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

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Input: 1 tablespoon soy sauce, preferably tamari more to taste

1 tablespoon soy sauce , preferably tamari more to taste

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

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Input: 2 teaspoons mirin


Input: 1 tablespoon peanut oil or canola oil

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

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Input: 1/2 pound firm tofu, cut in 1/2-by-1-inch dominoes

1/2 pound firm tofu , cut in 1/2-by-1-inch dominoes

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

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Input: 1 tablespoon plus 1 teaspoon shredded or minced ginger

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

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Input: 1/2 pound (2 large) carrots, cut in 2- or 3-inch long julienne

1/2 pound ( 2 large ) carrots , cut in 2- or 3-inch long julienne

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

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Input: Salt to taste optional


Input: 1 1/2 tablespoons toasted sesame seeds


Input: 3 cups cooked sprouted brown rice

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

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Input: 1 tablespoon dark sesame oil


Input: 4 cups cooked sprouted brown rice

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

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Input: 2 tablespoons fresh lime juice


Input: 1 1/2 cups tightly packed, coarsely chopped watercress leaves, baby spinach, arugula or a mix

1$1/2 cups tightly packed , coarsely chopped watercress leaves , baby spinach , arugula or a mix

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

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Input: 1 1/2 cups edamame


Input: 1 sweet red bell pepper, cut in thin 2-inch-long strips

1 sweet red bell pepper , cut in thin 2-inch-long strips

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

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Input: 2 tablespoons finely chopped mint


Input: 1/4 cup tightly packed fresh Asian or sweet basil leaves, or tarragon, coarsely chopped

1/4 cup tightly packed fresh Asian or sweet basil leaves , or tarragon , coarsely chopped

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

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Input: 1 cup loosely packed chopped cilantro

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

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Input: 1 shallot, cut in thin rings, soaked for five minutes in cold water, drained and rinsed; or 1/4 cup finely sliced scallion optional

1 shallot , cut in thin rings , soaked for five minutes in cold water , drained and rinsed; or 1/4 cup finely sliced scallion optional

B-QTY B-NAME O I-COMMENT O I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT O 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 teaspoon finely minced lemon grass from the tender inner part of the stalk

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Input: 1 bird or serrano chili, minced

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Input: Leaf lettuce for serving


Input: 2 tablespoons Thai fish sauce


Input: 1/3 cup water


Input: 1 teaspoon brown sugar, turbinado sugar or dark agave nectar

1 teaspoon brown sugar , turbinado sugar or dark agave nectar

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Input: 1/2 teaspoon minced lemon grass, from the tender inner part of the stalk

1/2 teaspoon minced lemon grass , from the tender inner part of the stalk

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Input: 1 garlic clove, minced


Input: 1/4 to 1/2 teaspoon crumbled dried red chili

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Input: 2 tablespoons canola oil


Input: 3 tablespoons fresh lime juice


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

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

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Input: 1/2 cup whole-milk yogurt


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

1/4 cup chopped fresh mint , plus more for garnish

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Input: 2 tablespoons orange zest


Input: 2 teaspoons ground cardamom


Input: 1 teaspoon salt, or to taste

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Input: 2 teaspoons freshly ground black pepper

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Input: 3 tablespoons extra virgin olive oil

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Input: 1 small onion, chopped


Input: 4 garlic cloves, minced


Input: 1 (28-ounce) can chopped tomatoes, with juice

1 ( 28-ounce ) can chopped tomatoes , with juice

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Input: 2 tablespoons tomato paste


Input: Pinch of sugar


Input: Pinch of red chili flakes


Input: Salt


Input: freshly ground pepper


Input: 4 cups water


Input: 1 pound stale country bread, crusts removed, cut into cubes about 7 cups

1 pound stale country bread , crusts removed , cut into cubes about 7 cups

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Input: 2 to 3 tablespoons slivered fresh basil

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Input: 1 pound mixed dried fruit, like prunes, apples and apricots

1 pound mixed dried fruit , like prunes , apples and apricots

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Input: 1/2 cup orange juice


Input: 1/2 cup sugar


Input: 1/2 teaspoon cinnamon


Input: 1/4 teaspoon ground cloves or grated nutmeg

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Input: 2 1/2 cups flour


Input: 1 teaspoon baking powder


Input: 3/4 teaspoon salt


Input: 1 cup shortening or lard


Input: 1 tablespoon milk


Input: 1 1/2 teaspoons sugar


Input: 1/2 teaspoon cinnamon


Input: 2 large or 4 smaller ripe mangoes

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Input: 3 tablespoons fresh lime juice


Input: 2 tablespoons sugar


Input: 2 pints ripe, sweet strawberries, hulled and quartered

2 pints ripe , sweet strawberries , hulled and quartered

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Input: Fresh mint leaves for garnish

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Input: 2 tablespoons chopped shallots


Input: 1 1/2 tablespoons chopped fresh lemon grass (cores of 2 bulbs)

1$1/2 tablespoons chopped fresh lemon grass ( cores of 2 bulbs )

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Input: 1 1/2 tablespoons chopped fresh ginger


Input: 1 large garlic clove, chopped

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Input: 2 teaspoons Thai shrimp paste, or anchovy paste

2 teaspoons Thai shrimp paste , or anchovy paste

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Input: 1 teaspoon coriander seeds


Input: Grated zest and juice of 1/2 lime

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Input: 2 tablespoons vegetable oil


Input: 1/2 pound asparagus, ends snapped off, stalks slant-cut in 1-inch pieces

1/2 pound asparagus , ends snapped off , stalks slant-cut in 1-inch pieces

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Input: 1 pound sea scallops


Input: 1/3 cup fish stock


Input: 2 tablespoons unsweetened coconut milk


Input: 1/2 teaspoon sriracha, or to taste

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Input: Salt


Input: 1 cup jasmine rice, steamed

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Input: 3/4 pound green garlic (weight includes stalks)

3/4 pound green garlic ( weight includes stalks )

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Input: 2 tablespoons extra virgin olive oil

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