Input: 1/2 pound small new potatoes, scrubbed and boiled

1/2 pound small new potatoes , scrubbed and boiled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/2 cup vegetable or chicken stock or broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 3 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large cloves garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound braising greens (like Swiss chard, kale), washed, trimmed of tough stems

1 pound braising greens ( like Swiss chard , kale ) , washed , trimmed of tough stems

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

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

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


Input: 6 ounces red onion, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons olive oil


Input: 1 1/2 pounds thinly sliced green peppers

1$1/2 pounds thinly sliced green peppers

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh rosemary leaves or 1 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons balsamic vinegar


Input: 1 egg yolk


Input: 1 tablespoon lemon juice


Input: 1 teaspoon Dijon mustard


Input: Kosher salt, to taste

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


Input: 1 cup olive oil


Input: 1 1/2 pounds thinly sliced onions (6 cups)

1$1/2 pounds thinly sliced onions ( 6 cups )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon chopped flatleaf parsley


Input: 1 lemon, or lemon mayonnaise (below)

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 4 cups fish broth (see Micro-Tips)

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

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Input: 1 pound potatoes (2 large potatoes), peeled and cut into 1/4-inch cubes

1 pound potatoes ( 2 large potatoes ) , peeled and cut into 1/4-inch cubes

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


Input: 1 cup heavy cream


Input: 3/4 vial thread saffron, about 1#3 gram

3/4 vial thread saffron , about 1#3 gram

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 bunch scallions, thinly sliced across (about 1 cup)

1 bunch scallions , thinly sliced across ( about 1 cup )

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

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

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


Input: Kosher salt, to taste

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


Input: 1 teaspoon kosher salt


Input: 6 cups vegetable oil


Input: 3/4 cup flour


Input: 2 pounds whitebait, sperling or small smelts, cleaned (removing the heads, if desired) and dried (see note)

2 pounds whitebait , sperling or small smelts , cleaned ( removing the heads , if desired ) and dried ( see note )

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

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

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

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


Input: Pinch dried thyme


Input: Pinch freshly ground black pepper


Input: 1 tablespoon medium-hot paprika


Input: 1 cup chopped onion (about 1/2 large onion)

1 cup chopped onion ( about 1/2 large onion )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 3 cloves garlic, smashed and peeled

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 cup dry white wine


Input: 2 cups fish broth (see Micro-Tips)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 strips dry lasagna noodles, about 2 ounces, broken across into 1-inch pieces

3 strips dry lasagna noodles , about 2 ounces , broken across into 1-inch pieces

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

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


Input: 8 littleneck clams (about 1 pound), scrubbed

8 littleneck clams ( about 1 pound ) , scrubbed

B-QTY 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

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Input: 1/2 cup tomato puree


Input: 4 mussels, scrubbed and debearded

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup canned pink beans, drained and rinsed

1 cup canned pink beans , drained and rinsed

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

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Input: 1/2 pound squid, cleaned, bodies sliced into rings, tentacles quartered, OR 1/2 pound bay scallops

1/2 pound squid , cleaned , bodies sliced into rings , tentacles quartered , OR 1/2 pound bay scallops

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

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

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


Input: 3 dozen oysters, shucked in their liquid

3 dozen oysters , shucked in their liquid

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: Freshly ground black pepper, to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound slab bacon, cut into 1/4- by 1/4- by 1/2-inch pieces

1/4 pound slab bacon , cut into 1/4- by 1/4- by 1/2-inch pieces

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT O O O O 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: Pinch dried sage


Input: 1 tablespoon olive oil


Input: 1 1/2 tablespoons kosher salt


Input: 20 cloves garlic, smashed and peeled

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 pounds kale, stemmed, washed and cut into 1-inch slices

1$1/4 pounds kale , stemmed , washed and cut into 1-inch slices

B-QTY B-UNIT 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 3/4-pound halibut fillet, cut into four pieces

1$3/4-pound halibut fillet , cut into four pieces

B-QTY B-NAME I-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: 1/4 cup olive oil


Input: 2 pounds potatoes, peeled and sliced 1/4-inch thick, about 5 cups

2 pounds potatoes , peeled and sliced 1/4-inch thick , about 5 cups

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

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: 3 1/2 cups dry white wine


Input: 2 1/2 pounds mackerel, filleted, with heads and bones cut into 2-inch pieces

2$1/2 pounds mackerel , filleted , with heads and bones cut into 2-inch pieces

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

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: Vegetable oil for brushing pan

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


Input: 3 tablespoons mellow white miso


Input: Salt and ground pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon grated ginger


Input: 2 tablespoons mirin


Input: 1/4 teaspoon roasted sesame oil


Input: 1 teaspoon grated ginger root


Input: 2 teaspoons grated orange zest


Input: 3/4 cup vegetable broth or water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon red miso


Input: 1/2 cup finely chopped onion


Input: 3 cups carrots, in 1/2-inch slices

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

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Input: 1 tablespoon cold-pressed sesame oil


Input: Toasted sesame seeds


Input: 4 medium Japanese eggplants, halved lengthwise

4 medium Japanese eggplants , halved lengthwise

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons vegetable oil


Input: 3 tablespoons mirin


Input: 1/4 cup sugar


Input: 2 tablespoons sake


Input: 3/8 cup sweet white miso


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher or sea salt to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chervil, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chives, finely chopped

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

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Input: 6 tablespoons unsalted butter, cut into small pieces and chilled

6 tablespoons unsalted butter , cut into small pieces and chilled

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: 2 to 3 tablespoons dry white wine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 shallots, minced


Input: 1/4 cup bourbon


Input: 3 tablespoons flour


Input: 1/2 ripe pineapple


Input: 1 ripe mango


Input: 2 tablespoons red onion


Input: 1/2 jalapeno pepper


Input: 1 tablespoon lime juice


Input: 2 tablespoons fresh cilantro


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 live 1 1/2- to 2-pound lobsters

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons peanut oil


Input: 2 egg whites


Input: 1/2 tablespoon fresh thyme leaves


Input: 4 soft-shell crabs, cleaned

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


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup finely chopped scallion (green part only)

1/3 cup finely chopped scallion ( green part only )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 medium-size red bell pepper, seeded, cored and diced

1 medium-size red bell pepper , seeded , cored and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 red Scotch bonnet chili


Input: 1 1/2 cups Uncle Ben's rice or long grain rice, rinsed until water runs clear

1$1/2 cups Uncle Ben's rice or long grain rice , rinsed until water runs clear

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

NoCAP NoCAP YesCAP YesCAP 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: 3/4 cup unsweetened coconut milk


Input: 1 cup cooked pigeon peas (gandules); canned or frozen can be used

1 cup cooked pigeon peas ( gandules ) ; canned or frozen can be used

B-QTY B-UNIT B-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

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

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


Input: 2 1/4 cups chicken stock


Input: 4 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium-size onion, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Cinnamon-sugar


Input: 5 tablespoons flour


Input: 1/4 teaspoon cinnamon


Input: 1 1/2 tablespoons butter


Input: Leftover scraps of dough


Input: 1 1/4 cups sugar


Input: 5 cups sliced rhubarb


Input: 6 tablespoons ice water


Input: 2/3 cup vegetable shortening, plus 2 tablespoons

2/3 cup vegetable shortening , plus 2 tablespoons

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups all-purpose flour


Input: 2 teaspoons sugar


Input: 1/2 teaspoon salt


Input: 8 ounces soy beans, shelled and cooked

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 4 small Yukon gold potatoes, peeled and boiled

4 small Yukon gold potatoes , peeled and boiled

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 leeks, cleaned, cut in half lengthwise and poached

2 leeks , cleaned , cut in half lengthwise and poached

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: Freshly ground black pepper


Input: 1/2 cup loosely packed Italian parsley leaves

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 1/2 ounces spinach leaves, steamed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 18-inch piece daikon, peeled, cooked and sliced into 1/2-inch rounds

18-inch piece daikon , peeled , cooked and sliced into 1/2-inch rounds

B-COMMENT B-UNIT B-NAME O I-COMMENT O 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 lemon juice, plus more to taste

1 teaspoon lemon juice , plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped shallot


Input: 1 teaspoon chopped basil


Input: 1 tablespoon chopped parsley


Input: 4 anchovy fillets, drained


Input: Salt


Input: 6 thin leeks, trimmed, halved lengthwise and washed

6 thin leeks , trimmed , halved lengthwise and washed

B-QTY B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons butter, softened


Input: Freshly ground black pepper


Input: 2 tablespoons butter, softened


Input: 4 hot-dog rolls


Input: 1 teaspoon chopped tarragon


Input: 1/3 cup mayonnaise


Input: 1 tablespoon lemon juice


Input: Zest of one lemon


Input: 1 1/2 tablespoons sliced chives


Input: 1 1/2 cups chopped celery


Input: 1 1/2 tablespoons sliced scallions


Input: Salt


Input: 1 * pounds monkfish, cut into 3-inch pieces

1 * pounds monkfish , cut into 3-inch pieces

B-QTY O B-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: Pinch each sugar


Input: 1 cup grapeseed oil


Input: 1/3 cup grapeseed oil


Input: Pinch each white pepper


Input: Pinch each salt


Input: 1 clove garlic


Input: 6 slices white bread, crusts removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon walnut oil, or light olive oil

1/2 teaspoon walnut oil , or light olive oil

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: 1 pinch salt


Input: 2 teaspoons soy sauce


Input: 2/3 cup port


Input: 1/3 teaspoon grated lemon zest


Input: Salt and white pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 guinea fowl or poussins


Input: 1/2 cup goose, duck or bacon fat

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: Salt, white pepper, sugar and sea salt

Salt , white pepper , sugar and sea salt

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups rich chicken stock


Input: 1 teaspoon fresh lemon juice


Input: 1/4 large bulb fennel


Input: 1 1/2 teaspoons salt-packed capers, rinsed and drained

1$1/2 teaspoons salt-packed capers , rinsed and drained

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 Italian parsley leaves


Input: 2 tablespoons ocean trout (or salmon) caviar

2 tablespoons ocean trout ( or salmon ) caviar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1/3 cup olive oil


Input: 1/4 cup shredded kombu


Input: 1/2 teaspoon sea salt


Input: 3 tablespoons chives, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 stalks celery, finely chopped

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

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Input: 2 small carrots, finely chopped

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

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Input: 1/4 teaspoon garlic, peeled and chopped

1/4 teaspoon garlic , peeled and chopped

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Input: 1/2 teaspoon ground white pepper


Input: 1 1/2 teaspoons ground coriander


Input: 1 teaspoon fresh thyme leaves


Input: 1/3 cup grapeseed oil


Input: 1/4 cup olive oil


Input: 10 whole leaves basil


Input: 12 ounces wild Alaskan salmon filet, skinned (Tetsuya uses ocean trout, not available here)

12 ounces wild Alaskan salmon filet , skinned ( Tetsuya uses ocean trout , not available here )

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

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


Input: 1 teaspoon Dijon mustard


Input: 2 scallions


Input: 8 Greek, Italian or French black olives

8 Greek , Italian or French black olives

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

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Input: 1 teaspoon olive oil


Input: 1 tablespoon balsamic vinegar


Input: 2 scallions


Input: 4 flour tortillas


Input: 8 ounces green beans


Input: 8 ounces mushrooms


Input: 8 ounces skinless, boneless chicken breasts

8 ounces skinless , boneless chicken breasts

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Input: 16 ounces whole red and yellow peppers or 14 ounces chopped, ready-cut peppers (4 cups)

16 ounces whole red and yellow peppers or 14 ounces chopped , ready-cut peppers ( 4 cups )

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

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


Input: 1 teaspoon toasted sesame oil


Input: 2 teaspoons reduced-sodium soy sauce


Input: 2 tablespoons dry sherry


Input: 6 slices white bread


Input: Enough fresh or frozen ginger to yield 1 tablespoon grated

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Input: 1 large clove garlic


Input: 2 tablespoons hoisin sauce


Input: 2 garlic scapes or garlic chives (optional)

2 garlic scapes or garlic chives ( optional )

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

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Input: 2 tablespoons butter


Input: Small handful parsley, chopped (optional, but also really good)

Small handful parsley , chopped ( optional , but also really good )

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

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


Input: Small handful mint, chopped (optional, but really good)

Small handful mint , chopped ( optional , but really good )

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

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


Input: 6 shelled lobsters in The Way Life Should Be marinade (Step 2 above)

6 shelled lobsters in The Way Life Should Be marinade ( Step 2 above )

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

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


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup extra-virgin olive oil


Input: 1 tablespoon Champagne vinegar


Input: 1 tablespoon lemon juice


Input: 4 large handfuls arugula


Input: 2 garlic scapes or garlic chives (optional)

2 garlic scapes or garlic chives ( optional )

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

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Input: 1 pound fettuccine or spaghetti


Input: 2 large pinches salt


Input: Small handful basil, chopped (optional)

Small handful basil , chopped ( optional )

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

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Input: 6 1 1/4 -pound lobsters


Input: 1/3 cup lemon juice (about 2 lemons)

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

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Input: 1/2 cup extra-virgin olive oil


Input: 2 garlic cloves, minced


Input: 2 dried red chilies, crumbled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chopped fresh parsley leaves for garnish, optional

Chopped fresh parsley leaves for garnish , optional

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

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Input: 1/4 cup heavy cream


Input: 1 cup Gruyere or Swiss cheese cut in small cubes

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

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Input: 1 egg yolk


Input: Salt and freshly ground pepper to taste

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

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Input: 1/8 teaspoon freshly grated nutmeg


Input: 1 pinch cayenne pepper


Input: 1 pound fresh spinach


Input: 2 tablespoons finely chopped shallots


Input: 4 boneless, skinless codfish steaks, about 6 ounces each

4 boneless , skinless codfish steaks , about 6 ounces each

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Input: 1/2 cup white wine


Input: 2 tablespoons grated Parmesan cheese


Input: 1 boneless pork tenderloin, about 1 pound

1 boneless pork tenderloin , about 1 pound

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

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Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons butter, extra virgin olive oil, or a combination

4 tablespoons butter , extra virgin olive oil , or a combination

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

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Input: 1/4 cup cream


Input: 1 tablespoon Dijon mustard, lemon juice or Calvados, optional

1 tablespoon Dijon mustard , lemon juice or Calvados , optional

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

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Input: 2 tablespoons flour


Input: 1 1/2 cups milk


Input: 12 ounces ice cubes, about 12

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Input: 1 cup chilled espresso


Input: 12 ounces ice cubes, about 12

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Input: 2 tablespoons fat-free sweetened condensed skim milk

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Input: 2 not-overly-ripe mangoes, or 3 peaches, skin removed and cut into 1/2-inch dice

2 not-overly-ripe mangoes , or 3 peaches , skin removed and cut into 1/2-inch dice

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

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


Input: Salt and pepper


Input: Dried red chili flakes or cayenne

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

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Input: 2 limes, juiced


Input: 1 tablespoon olive or peanut oil, plus more as needed

1 tablespoon olive or peanut oil , plus more as needed

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Input: 2 pounds striped bass, red snapper, sea bass or grouper, in one or two fillets, preferably with skin

2 pounds striped bass , red snapper , sea bass or grouper , in one or two fillets , preferably with skin

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

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

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: 3 tablespoons butter


Input: 1/2 cup (about) chopped cilantro leaves

1/2 cup ( about ) chopped cilantro leaves

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Input: 1/2 cup low-fat milk, or more to taste

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Input: 1 tablespoon dark corn syrup


Input: 1/2 cup chocolate syrup


Input: 2 cups brewed Kenyan coffee


Input: 1/2 pound arugula, stemmed, washed and dried

1/2 pound arugula , stemmed , washed and dried

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

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Input: 4 medium onions (about 1 1/2 pounds), peeled and thinly sliced

4 medium onions ( about 1$1/2 pounds ) , peeled and thinly sliced

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Input: 1 teaspoon lemon juice


Input: 4 medium pears (about 1 1/2 pounds)

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

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Input: 3 1/2 cups milk


Input: 6 eggs


Input: 1 egg yolk


Input: 1 teaspoon vanilla extract


Input: 3/4 cup walnuts


Input: 1/2 cup loosely packed basil leaves, stemmed, washed and dried

1/2 cup loosely packed basil leaves , stemmed , washed and dried

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Input: 1/2 ounce Parmesan cheese, grated

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 tablespoons extra virgin olive oil

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

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Input: 2 tablespoons red wine vinegar


Input: 3 tablespoons red raspberry vinegar


Input: 2 teaspoons salt, plus more to taste

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Input: Freshly ground black pepper to taste

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

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Input: 1 1/2 cups wheat berries


Input: 1/2 cup dried currants


Input: 1 2/3 cups sugar


Input: 1/4 cup dark rum


Input: 1/2 cup raisins


Input: 1/8 teaspoon nutmeg


Input: 1/8 teaspoon cinnamon


Input: 2 large eggs, lightly beaten

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Input: 1/2 cup whole milk


Input: 4 tablespoons butter, melted


Input: 1 tablespoon finely chopped cilantro, to garnish

1 tablespoon finely chopped cilantro , to garnish

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

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Input: Chicken broth (optional)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 lemon


Input: Pinch of saffron


Input: 1/2 cup flour


Input: 1/3 cup slivered almonds, toasted

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

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Input: 2 teaspoons extra-virgin olive oil


Input: Salt


Input: 1 1/2 teaspoons harissa


Input: Cooking-oil spray


Input: 3/4 cup cooked, shredded chicken (from about half a chicken breast or 2 thighs)

3/4 cup cooked , shredded chicken ( from about half a chicken breast or 2 thighs )

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

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


Input: Juice of half a lemon


Input: Fig or blackberry jam, pear butter or any kind of marmalade, for serving (optional)

Fig or blackberry jam , pear butter or any kind of marmalade , for serving ( optional )

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

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 YesPAREN YesPAREN YesPAREN


Input: 4 tablespoons butter


Input: 2 tablespoons confectioners' sugar


Input: Pinch of ground nutmeg


Input: 1/2 cup flour


Input: 1/2 cup milk


Input: 2 eggs


Input: 4 cups chicken broth


Input: 4 cups apple cider


Input: 6 sprigs thyme


Input: 3 tablespoons caraway seeds, toasted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cloves garlic, crushed


Input: 3 tablespoons fennel seeds


Input: 3 tablespoons whole black peppercorns


Input: 3 tablespoons coriander seeds


Input: 1 cup Diamond Crystal kosher salt, plus more as needed

1 cup Diamond Crystal kosher salt , plus more as needed

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

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Input: 1 cup packed dark brown sugar

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

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Input: 6 cloves garlic, crushed


Input: 2 cups cider vinegar


Input: 2 pounds pork belly (center cut)

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

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Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons canola oil


Input: 1 carrot, chopped


Input: 1 stalk celery, chopped


Input: 1 onion, chopped


Input: 3 tablespoons finely chopped parsley


Input: Salt and pepper


Input: 1 large egg, lightly beaten with 3 tablespoons water

1 large egg , lightly beaten with 3 tablespoons water

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

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Input: 1 cup caraway seeds


Input: 3/4 cup chicken broth


Input: 1 tablespoon flour


Input: 1/2 teaspoon caraway seeds


Input: 1 large clove garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 1/2 cups soft rye-bread crumbs (a mix of large and small pieces, without caraway seeds)

3$1/2 cups soft rye-bread crumbs ( a mix of large and small pieces , without caraway seeds )

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

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


Input: 1 medium onion, finely chopped

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

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Input: 2 tablespoons parsley, chopped


Input: 6 bone-in, 1-inch-thick loin chops

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

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Input: 3 tablespoons butter


Input: 1 1/2 cups dry white wine


Input: 1 1/2 cups chicken or meat stock

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

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Input: 1/3 cup diced salt pork


Input: 3/4 cup fresh bread crumbs


Input: 2 tablespoons unsalted butter


Input: 3 medium-size onions, peeled

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


Input: Herb bouquet (thyme, parsley and bay leaf tied in a cheesecloth bag)

Herb bouquet ( thyme , parsley and bay leaf tied in a cheesecloth bag )

B-NAME I-NAME O B-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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NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Coarse salt and freshly ground pepper to taste

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

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Input: 3 carrots, sliced


Input: 1 tablespoon fresh rosemary leaves (or one teaspoon dried)

1 tablespoon fresh rosemary leaves ( or one teaspoon dried )

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons extra-virgin olive oil


Input: 1/2 pound Great Northern beans


Input: Water to cover


Input: 1 tablespoon parsley, minced


Input: 4 lamb shanks


Input: 6 garlic cloves, cut into slivers

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Input: 1 tablespoon fresh sage leaves (or 1 teaspoon dried)

1 tablespoon fresh sage leaves ( or 1 teaspoon dried )

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

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YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Coarse salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 cups canned Italian plum tomatoes, with their juice, chopped

2 cups canned Italian plum tomatoes , with their juice , chopped

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

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


Input: 2 veal shanks, sawed into eight pieces 1 1/2 inches thick

2 veal shanks , sawed into eight pieces 1$1/2 inches thick

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Flour for dredging


Input: 1 cup dry white wine


Input: 2 cups beef stock


Input: 2 strips lemon peel


Input: 2 cloves garlic, minced


Input: 4 tablespoons of vegetable oil


Input: 5 tablespoons extra-virgin olive oil


Input: 6 cups coarsely chopped onions


Input: Sea salt


Input: 1 pound tagliatelle


Input: 1 cup coarsely grated kefalotyri cheese, or pecorino Romano

1 cup coarsely grated kefalotyri cheese , or pecorino Romano

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

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Input: 1 onion, sliced


Input: 2 cups sheep's-milk yogurt


Input: 2 teaspoons baking soda


Input: 1 teaspoon baking powder


Input: 1 teaspoon salt


Input: 1 cup milk


Input: 1 teaspoon cider vinegar


Input: 2 eggs


Input: 1 teaspoon vanilla


Input: 1 1/2 cups Nestle's semisweet-chocolate chips

1$1/2 cups Nestle's semisweet-chocolate chips


Input: 1 1/2 cups sour cream, at room temperature

1$1/2 cups sour cream , at room temperature

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

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Input: 4 ounces unsweetened chocolate


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

1 stick unsalted butter , plus more for greasing the pan

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

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Input: 2 cups all-purpose flour, plus more for dusting the pan

2 cups all-purpose flour , plus more for dusting the pan

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

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Input: 2 cups sugar


Input: 4 tablespoons berry jam (preferably tart berries, like cranberries, blackberries and currants)

4 tablespoons berry jam ( preferably tart berries , like cranberries , blackberries and currants )

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

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Input: Coarse sea salt


Input: 8 tablespoons foie gras mousse, at room temperature

8 tablespoons foie gras mousse , at room temperature

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

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Input: 8 slices white sandwich bread (should be soft and buttery, not dry)

8 slices white sandwich bread ( should be soft and buttery , not dry )

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


Input: 1 1/2 cups vanilla ice cream


Input: 1 1/2 teaspoons cinnamon


Input: Vegetable oil for deep-fat frying

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


Input: 16 wonton skins


Input: 1 egg beaten with 1 teaspoon water

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

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Input: 2 tablespoons ricotta cheese


Input: 1 1/2 teaspoons grated lemon rind


Input: 6 tablespoons fresh orange juice


Input: 1 tablespoon grated orange rind


Input: 1/2 pound rhubarb, trimmed and cut into 1/2-inch thick slices

1/2 pound rhubarb , trimmed and cut into 1/2-inch thick slices

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

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Input: 1 tablespoon water


Input: 1 cup sugar


Input: 2 tablespoons fresh lemon juice


Input: 3 tablespoons fresh orange juice


Input: 1/2 bay leaf


Input: 1/2 cinnamon stick


Input: 1 teaspoon grated lemon rind


Input: 1 teaspoon grated orange rind


Input: 2 cloves garlic, peeled and chopped

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

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Input: 1 1/2 cups coarsely chopped canned plum tomatoes with 1/2 cup juice reserved

1$1/2 cups coarsely chopped canned plum tomatoes with 1/2 cup juice reserved

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

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Input: 2 tablespoons chopped fresh basil


Input: 1 1/2 teaspoons chopped fresh rosemary


Input: 2 tablespoons water


Input: 2 tablespoons chopped fresh Italian parsley

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

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Input: Salt and freshly ground black pepper to taste

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

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Input: 1 cup lightly toasted bread crumbs

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

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Input: 6 thin slices hearty country-style bread, toasted

6 thin slices hearty country-style bread , toasted

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Input: 1 pound fresh jumbo sea scallops, rinsed, muscle removed and each sliced horizontally into 3 thin rounds

1 pound fresh jumbo sea scallops , rinsed , muscle removed and each sliced horizontally into 3 thin rounds

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

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Input: 1 pint strawberries, stemmed and cut in half, plus 12 strawberries, stemmed and cut lengthwise into quarters

1 pint strawberries , stemmed and cut in half , plus 12 strawberries , stemmed and cut lengthwise into quarters

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Input: 1/4 cup sugar


Input: 1 teaspoon black peppercorns


Input: 1 medium yellow squash, cut into small dice

1 medium yellow squash , cut into small dice

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Input: 1/2 cup chopped onion


Input: 1/2 cup olive oil


Input: 1 medium zucchini, cut into small dice

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

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Input: 3 tablespoons fresh lemon juice


Input: Salt and freshly ground black pepper to taste

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

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Input: 1 teaspoon salt, plus more to taste

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Input: 1 medium eggplant, trimmed


Input: 2 tablespoons chopped fresh Italian parsley

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

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Input: 1/4 cup grated Parmesan


Input: 1 cup toasted walnuts, finely chopped

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

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Input: Rind of 1 lemon, julienned

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup unsalted butter


Input: 1/2 to 2/3 cup water


Input: Salt and freshly ground pepper to taste

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

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Input: 4 1 1/2-pound lobsters, tail and claws separated from the body by your fish store within a few hours of using

4 1$1/2-pound lobsters , tail and claws separated from the body by your fish store within a few hours of using

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

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

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Input: 1 tablespoon olive oil


Input: 1 1/2 cups all-purpose flour


Input: 2 russet potatoes, peeled, cut into 3/4-inch chunks, boiled until tender, drained and passed through a ricer

2 russet potatoes , peeled , cut into 3/4-inch chunks , boiled until tender , drained and passed through a ricer

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

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

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Input: 3 egg yolks


Input: 3 cups beef broth or water

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

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Input: 2 tablespoons tomato paste


Input: 1 teaspoon caraway seeds


Input: 4 large eggs, lightly beaten

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

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Input: 1 cup milk


Input: 3 cups flour


Input: 2 teaspoons salt


Input: 6 tablespoons butter, cut into small pieces

6 tablespoons butter , cut into small pieces

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

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Input: 1 cup minced parsley


Input: About 1/2 cup lime juice (4 to 6 limes)

About 1/2 cup lime juice ( 4 to 6 limes )

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

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Input: 1/2 cup extra virgin olive oil

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

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Input: 3 tablespoons freshly squeezed lemon juice

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

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Input: 3/4 teaspoon kosher salt


Input: 1/2 teaspoon freshly ground black pepper

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

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Input: 1 3/4 pounds eggplant (any kind, or a mixture), trimmed and cut into 1-inch chunks

1$3/4 pounds eggplant ( any kind , or a mixture ) , trimmed and cut into 1-inch chunks

B-QTY B-UNIT B-NAME 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: 3 ounces feta cheese, crumbled (about 2/3 cup)

3 ounces feta cheese , crumbled ( about 2/3 cup )

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

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Input: 1 clove garlic, minced


Input: 1 tablespoon capers, chopped


Input: 1 pound mixed bell peppers, seeded and cut into 1-inch pieces

1 pound mixed bell peppers , seeded and cut into 1-inch pieces

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

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Input: 1 cup cherry tomatoes, halved

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Input: 1/4 cup fresh mint leaves


Input: 2 teaspoons salt, plus more, to taste

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

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Input: 1 tablespoon sweet Hungarian paprika


Input: 1/2 teaspoon fresh ground pepper, plus more, to taste

1/2 teaspoon fresh ground pepper , plus more , to taste

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Input: 1/8 teaspoon garlic salt


Input: 2 pounds beef chuck, cut into 1-inch cubes

2 pounds beef chuck , cut into 1-inch cubes

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Input: 1/2 cup lard or chicken fat

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

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Input: 2 large onions, peeled and chopped fine

2 large onions , peeled and chopped fine

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

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Input: 2 tablespoons coarsely chopped parsley


Input: 1 lemon, thinly sliced


Input: Freshly ground pepper to taste

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


Input: 1/2 teaspoon salt, plus more to taste

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

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Input: 2 tablespoons fresh rosemary, finely chopped

2 tablespoons fresh rosemary , finely chopped

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Input: 2 cloves garlic, peeled and minced

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

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Input: 1/4 cup, plus 4 teaspoons, extra-virgin olive oil

1/4 cup , plus 4 teaspoons , extra-virgin olive oil

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

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Input: 3/4 pound fresh cleaned squid, tentacles separated from body

3/4 pound fresh cleaned squid , tentacles separated from body

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

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Input: 3 tablespoons fresh thyme leaves


Input: 1 bay leaf


Input: Salt and freshly ground pepper to taste

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

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Input: 1 small can tomato paste


Input: 1 cup white wine


Input: 1 medium cleaned octopus, about 2 to 4 pounds, preferably fresh

1 medium cleaned octopus , about 2 to 4 pounds , preferably fresh

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

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Input: 1/2 cup carrots, peeled and diced

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

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Input: 1 clove garlic, peeled and minced

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

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Input: 1 Spanish onion, peeled and diced

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

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Input: 3 tablespoons olive oil


Input: Freshly ground black pepper to taste

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

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Input: 1/8 teaspoon salt


Input: 1 large clove garlic


Input: 1 bunch chives (1/4 cup chopped)

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

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Input: 1 teaspoon olive oil


Input: 1 small bulb fennel (1/2 cup chopped)

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Input: 12 large asparagus


Input: 3/4 cup long-grain rice


Input: Freshly ground black pepper to taste

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

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Input: 2 tablespoons fresh cilantro


Input: 1/8 teaspoon salt


Input: 2 teaspoons olive oil


Input: 1/4 cup fish stock


Input: 10 ounces skinless fillet of salmon

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

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Input: 1 ripe mango


Input: 1 small bulb of jicama (1/2 cup grated jicama)

1 small bulb of jicama ( 1/2 cup grated jicama )

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Input: 1 small head radicchio, about 1/4 pound

1 small head radicchio , about 1/4 pound

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Input: 1 bunch of arugula


Input: Minced cilantro, for garnish


Input: 1 1/2 pounds peeled shrimp, or 3 pounds head-on shrimp, left unpeeled

1$1/2 pounds peeled shrimp , or 3 pounds head-on shrimp , left unpeeled

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

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

1/2 teaspoon crushed red chile flakes , or to taste

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Input: 1 teaspoon minced garlic


Input: 2 tablespoons neutral oil, like canola or grape seed

2 tablespoons neutral oil , like canola or grape seed

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

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

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

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Input: 1/4 cup sugar


Input: 1/2 cup chopped pitted mixed olives (Minot also added shiitake and bella mushrooms)

1/2 cup chopped pitted mixed olives ( Minot also added shiitake and bella mushrooms )

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

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


Input: 2 1/2 to 3 pounds Swiss chard

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Input: 4 tablespoons extra-virgin olive oil


Input: 4 garlic cloves, peeled


Input: 3/4 teaspoon salt


Input: 3 tablespoons fresh lemon juice


Input: 1 handful mizuna or other tangy greens, like watercress or arugula, for garnish

1 handful mizuna or other tangy greens , like watercress or arugula , for garnish

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

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

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


Input: 1/2 cup chopped, roasted unsalted peanuts for garnish

1/2 cup chopped , roasted unsalted peanuts for garnish

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-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 pinch cayenne pepper


Input: 1/4 cup chopped cilantro, and additionalfor garnish

1/4 cup chopped cilantro , and additionalfor garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 scallion, cut into 1-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup creamy peanut butter


Input: 2 tablespoons ginger juice


Input: 1 small sweet potato, peeled and cut into 1-inch pieces

1 small sweet potato , peeled and cut into 1-inch pieces

B-QTY B-COMMENT 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 pound kabocha, delicata or butternut squash, peeled, seeded and cut into 2-inch chunks

1 pound kabocha , delicata or butternut squash , peeled , seeded and cut into 2-inch chunks

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

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

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


Input: 2 tablespoons soy sauce


Input: 1 celery stalk, cut on the diagonal into 2 1/2-inch pieces

1 celery stalk , cut on the diagonal into 2$1/2-inch pieces

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 carrots, peeled and cut into 1-inch pieces

2 carrots , peeled and cut into 1-inch pieces

B-QTY B-NAME O 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 large tomatoes, peeled, seeded and chopped into large chunks

2 large tomatoes , peeled , seeded and chopped into large chunks

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

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

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


Input: 1/2 pound yucca, peeled, cut into 1-inch chunks (Minot used daikon and turnips)

1/2 pound yucca , peeled , cut into 1-inch chunks ( Minot used daikon and turnips )

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

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

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


Input: 1/4 teaspoon hot red pepper flakes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, minced


Input: 1 tablespoon minced peeled ginger root

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, cut into small dice

B-QTY B-COMMENT 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: Salt


Input: 4 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 large cauliflower, cut into florets (3 cups)

1/2 large cauliflower , cut into florets ( 3 cups )

B-QTY B-COMMENT 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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 to 2 tablespoons flour


Input: 1 1/4 pounds fresh shelled peas or 2 10-ounce packages frozen peas, thawed

1$1/4 pounds fresh shelled peas or 2 10-ounce packages frozen peas , thawed

B-QTY B-UNIT B-COMMENT B-NAME I-NAME I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-NAME 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: Kosher salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons fresh lime juice


Input: 1/2 cup plain low-fat yogurt


Input: 3 cups meat broth (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 medium onion, peeled and coarsely chopped, about 1 cup

1 medium onion , peeled and coarsely chopped , about 1 cup

B-QTY I-COMMENT B-NAME O I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT B-QTY 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 1/2 tablespoons curry powder


Input: 1 tablespoon vegetable oil


Input: 1 leek, cleaned and cut into 1-inch pieces, about 4 ounces

1 leek , cleaned and cut into 1-inch pieces , about 4 ounces

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

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 pounds veal bones, cut into 2-inch pieces

2 pounds veal bones , cut into 2-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound lean beef stew meat, in 2-inch pieces

1/2 pound lean beef stew meat , in 2-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup white wine


Input: 1/4 cup Pernod


Input: Large pinch saffron threads


Input: 1 tablespoon freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Croutons (optional)


Input: 1 carrot, peeled and cut into 1-inch pieces, about 3 ounces

1 carrot , peeled and cut into 1-inch pieces , about 3 ounces

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

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 rib celery, cut into 1-inch pieces, about 2 ounces

1 rib celery , cut into 1-inch pieces , about 2 ounces

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

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

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


Input: 1/2 cup sour cream


Input: 1/2 cup buttermilk


Input: 1/4 cup freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds tomatoes, cored and roughly chopped, about 3 cups

1$1/2 pounds tomatoes , cored and roughly chopped , about 3 cups

B-QTY B-UNIT 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: 4 cups fish broth (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon vegetable oil


Input: 5 cloves garlic, smashed, peeled and sliced

5 cloves garlic , smashed , peeled and sliced

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: Pinch cayenne pepper


Input: 1 medium onion, peeled and coarsely chopped, about 1 cup

1 medium onion , peeled and coarsely chopped , about 1 cup

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

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

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


Input: 2 pounds fish heads and bones, cleaned of any blood and cut into 2- inch pieces

2 pounds fish heads and bones , cleaned of any blood and cut into 2- inch pieces

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

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

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


Input: 1/2 cup heavy cream


Input: 3 1/2 cups vegetable broth (see recipe)

3$1/2 cups vegetable broth ( see recipe )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup granulated sugar


Input: 3 tablespoons white vinegar


Input: 1 bay leaf


Input: 1 1/2 pounds beets, washed and stems trimmed to about 1 inch

1$1/2 pounds beets , washed and stems trimmed to about 1 inch

B-QTY B-UNIT B-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

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


Input: 1 medium onion, peeled and quartered

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 ribs celery, cut into 2-inch pieces

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: 6 ounces white cabbage, cored and cut into wedges

6 ounces white cabbage , cored and cut into wedges

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: 3 tablespoons balsamic vinegar


Input: Salt and freshly ground black pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup lentils


Input: 1/2 pound duck sausage


Input: 4 1/2 cups chicken stock


Input: 1 teaspoon ground cumin


Input: 1/2 cup medium dry sherry


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon minced fresh ginger


Input: 1 tablespoon Dijon mustard


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: 3 medium beets, about one bunch

B-QTY B-NAME I-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 lentils, preferably French Le Puy

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

NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup heavy cream


Input: 1/4 cup chopped shallots


Input: 2 sprigs fresh sage


Input: 2 ounces pancetta, finely diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup dried lentils, preferably French Le Puy variety

1 cup dried lentils , preferably French Le Puy variety

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups fresh or canned chicken broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry white wine


Input: 2 whole allspice


Input: 1 bay leaf


Input: 1 cup finely chopped celery


Input: 2 tablespoons butter


Input: 1 1/2 cups coarsely chopped onions


Input: Freshly ground pepper to taste


Input: 1 1/2 pounds ground lean pork


Input: 1/2 cup finely chopped parsley


Input: 1 cup fine, fresh bread crumbs

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: 2 eggs, lightly beaten


Input: Salt to taste, if desired

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon ground cloves


Input: 1 tablespoon corn, peanut or vegetable oil

1 tablespoon corn , peanut or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups finely chopped onions


Input: 1 teaspoon dried thyme


Input: 2 1/2 teaspoons finely minced garlic


Input: 4 tomatoes, about 1 pound

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 3-pound head cabbage


Input: 2 cups fresh or canned chicken or beef broth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups crushed or chopped canned imported tomatoes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bay leaves


Input: 4 whole cloves


Input: 2 tablespoons butter


Input: 1/4 teaspoon dried, hot red-pepper flakes

1/4 teaspoon dried , hot red-pepper flakes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup fine, fresh bread crumbs

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 finely chopped fresh dill

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 eggs, lightly beaten


Input: 2 teaspoons finely minced garlic


Input: 1 cup finely chopped green pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup finely chopped celery


Input: 1 teaspoon ground cumin


Input: 1/2 teaspoon ground turmeric


Input: Freshly ground pepper to taste

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


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 1/2 cups finely chopped onions


Input: 1 tablespoon corn, peanut or vegetable oil

1 tablespoon corn , peanut or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup plus 3 tablespoons tepid water

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 3/4 cups unbleached flour, plus flour for dusting work surfaces

3$3/4 cups unbleached flour , plus flour for dusting work surfaces

B-QTY B-UNIT B-COMMENT B-NAME B-COMMENT I-COMMENT B-NAME 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: 1 tablespoon salt


Input: Cornmeal


Input: 1 large or 2 small heads cabbage, about 4 1/2 pounds

1 large or 2 small heads cabbage , about 4$1/2 pounds

B-QTY B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-UNIT B-NAME 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: 1 pound lean ground lamb


Input: 2 cups unbleached flour


Input: 1 teaspoon salt


Input: 1/2 teaspoon active dry yeast


Input: 2 tablespoons olive oil


Input: 1 cup lukewarm water


Input: Oil and flour or cornmeal for baking pan

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon active dry yeast


Input: 1/4 cup warm water


Input: 3/4 cup tepid water


Input: 2 1/2 cups unbleached flour


Input: 1 teaspoon active dry yeast


Input: 5 tablespoons warm water


Input: 1 tablespoon olive oil


Input: 6 basil leaves, or 1 tablespoon freshly chopped parsley, more for garnish

6 basil leaves , or 1 tablespoon freshly chopped parsley , more for garnish

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

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 black truffles (3 to 4 ounces), thinly shaved with a vegetable peeler or truffle slicer

2 black truffles ( 3 to 4 ounces ) , thinly shaved with a vegetable peeler or truffle slicer

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

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

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


Input: 1 small eggplant or zucchini, about 6 inches long

1 small eggplant or zucchini , about 6 inches long

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and ground black pepper


Input: 3 tablespoons freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup good quality tomato sauce, preferably homemade

1/4 cup good quality tomato sauce , preferably homemade

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME 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: Splash of white wine or dry vermouth

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 shallot, minced


Input: 1 tablespoon butter


Input: 4 ounces thinly sliced veal scaloppine or chicken breast

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME 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: Flour for dredging


Input: Light olive oil (not extra virgin) or vegetable oil for browning

Light olive oil ( not extra virgin ) or vegetable oil for browning

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

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

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


Input: 1/4 teaspoons freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt


Input: 3 tablespoons unsalted butter


Input: 3 tablespoons canola oil


Input: 6 cups peeled and thinly sliced baking potatoes (Idaho or russet)

6 cups peeled and thinly sliced baking potatoes ( Idaho or russet )

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Input: 1 tablespoon Cognac


Input: Few sprigs cilantro to yield 2 tablespoons chopped 2 slices crusty country bread

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

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


Input: 1 tablespoon Cognac


Input: 1 large black truffle, shaved with a vegetable peeler or truffle slicer, or 1/4 cup truffle peelings, finely chopped

1 large black truffle , shaved with a vegetable peeler or truffle slicer , or 1/4 cup truffle peelings , finely chopped

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

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

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 cup demiglace (see note)

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Input: 1/2 teaspoon potato starch, dissolved in 1 tablespoon water

1/2 teaspoon potato starch , dissolved in 1 tablespoon water

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

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Input: Salt and freshly ground black pepper to taste

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

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Input: 1/2 cup dry Madeira or Sherry

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons unsalted butter


Input: 1 tablespoon chopped shallots


Input: 1/2 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large black truffles (4 1/2 to 5 ounces)

2 large black truffles ( 4$1/2 to 5 ounces )

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

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Input: 1 large tight head Boston lettuce, thoroughly rinsed and dried (about 5 cups)

1 large tight head Boston lettuce , thoroughly rinsed and dried ( about 5 cups )

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

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Input: 1/2 teaspoon salt


Input: 1 small clove garlic, crushed and finely chopped (about 1/2 teaspoon)

1 small clove garlic , crushed and finely chopped ( about 1/2 teaspoon )

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Input: 4 tablespoons peanut oil


Input: 1 1/2 tablespoons red-wine vinegar


Input: 2 tablespoons walnut oil


Input: 2 or 3 firm white truffles (about 5 ounces)

2 or 3 firm white truffles ( about 5 ounces )

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

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Input: 8 to 10 small boiling potatoes, unpeeled (about 3/4 pound)

8 to 10 small boiling potatoes , unpeeled ( about 3/4 pound )

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

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

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


Input: Salt


Input: 2 tablespoons grated Parmigiano-Reggiano cheese


Input: Freshly ground black pepper


Input: 3 tablespoons extra-virgin olive oil


Input: 2 cups mixed salad greens (mild varieties like ruby or oakleaf)

2 cups mixed salad greens ( mild varieties like ruby or oakleaf )

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

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


Input: 2 cloves garlic, peeled


Input: 1 tablespoon unsalted butter


Input: 2 tablespoons finely chopped chives


Input: 1 large white truffle, or 2 small (about 3 1/2 ounces)

1 large white truffle , or 2 small ( about 3$1/2 ounces )

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Input: 6 slices ( 3/4-inch thick) crusty French or Italian bread (4 to 5 inches in diameter)

6 slices ( 3/4-inch thick ) crusty French or Italian bread ( 4 to 5 inches in diameter )

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


Input: 1/4 teaspoon freshly ground black pepper

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

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Input: 1/2 teaspoon salt


Input: 1 1/2 cups heavy cream


Input: 2 teaspoons dry mustard


Input: 1 teaspoon ground black pepper


Input: 1 pound imported or homemade fettuccine

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

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Input: 1/3 cup dark brown sugar or molasses

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

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Input: 4 pork spareribs, or 8 baby-back ribs

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Input: 1 medium onion, peeled

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Input: 2 cups of white pea beans (navy beans)

2 cups of white pea beans ( navy beans )

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN