Input: 4 ounces grated cheese, such as Gruyère or Cheddar

4 ounces grated cheese , such as Gruyère or Cheddar

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Input: Vegetable oil for frying


Input: 1 cup all-purpose flour


Input: Salt and pepper


Input: Pinch of cayenne


Input: 1 egg, lightly beaten


Input: 1/4 cup milk


Input: 2 pounds zucchini, sliced


Input: 1/2 cup chopped parsley


Input: 1 small garlic clove, minced

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Input: 1/2 teaspoon lemon zest


Input: 4 tablespoons butter


Input: 1 medium onion, diced

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


Input: 2 garlic cloves, minced


Input: 1 tablespoon grated ginger


Input: 1/2 teaspoon turmeric


Input: 1/2 teaspoon cumin seeds


Input: 1/2 teaspoon black mustard seeds


Input: Large pinch cayenne


Input: 3 cups corn kernels, from 4 ears

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

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Input: Salt and pepper


Input: Whole milk plain yogurt, for garnish

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

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Input: 1 tablespoon chopped chives, for garnish

1 tablespoon chopped chives , for garnish

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

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Input: A few cilantro sprigs, for garnish

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Input: Lime wedges, for garnish, optional

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

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Input: 6 tablespoons unsalted butter, plus more for buttering muffin tins

6 tablespoons unsalted butter , plus more for buttering muffin tins

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 cup raw, tender corn kernels

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

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Input: 1 jalapeño chile, finely chopped

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

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Input: Kosher salt


Input: Ground black pepper


Input: 1 cup/135 grams all-purpose flour

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

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Input: 1 cup/145 grams white or yellow cornmeal

1 cup 145 grams white or yellow cornmeal

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

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Input: 1 1/2 teaspoons baking powder


Input: 1 1/2 teaspoons baking soda


Input: 2 eggs, beaten


Input: 1 1/2 cups buttermilk


Input: 3 ounces/85 grams grated Cheddar cheese

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

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Input: 1 large shallot, finely diced

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

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Input: 2 small garlic cloves, minced

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

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Input: 2 tablespoons red wine vinegar


Input: Pinch of salt


Input: Pinch of ground black pepper


Input: 1/4 cup extra-virgin olive oil


Input: 1 small garlic clove


Input: Salt


Input: 3 or 4 anchovy fillets, rinsed

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

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Input: 2 tablespoons olive oil


Input: 12 baguette slices, toasted


Input: 3 pounds ripe summer tomatoes of different colors and shapes, sliced

3 pounds ripe summer tomatoes of different colors and shapes , sliced

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

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Input: Salt


Input: Ground black pepper


Input: Handful of black olives, niçoise or other

Handful of black olives , niçoise or other

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

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Input: Basil leaves for garnish


Input: 8 medium tomatoes


Input: Salt


Input: Ground black pepper


Input: 1 cup rough bread crumbs from a rustic loaf

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

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Input: 2 garlic cloves, smashed to a paste with a little salt

2 garlic cloves , smashed to a paste with a little salt

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Input: 2 tablespoons chopped parsley


Input: 2 tablespoons chopped basil


Input: 1 teaspoon chopped thyme


Input: 1 ounce of grated Parmesan or pecorino cheese

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

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Input: Pinch of crushed red pepper, optional

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

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Input: 2 cups/453 milliliters whole milk

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 whole vanilla bean


Input: 1/3 cup/42 grams flour


Input: 1/2 cup/100 grams sugar


Input: 1/4 teaspoon salt


Input: 4 egg yolks


Input: 1 whole egg


Input: 1/4 cup/56 milliliters cream, whipped

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

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Input: 1 deep nine-inch pie shell, baked

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

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Input: 1 pint/454 grams raspberries


Input: 6 ounces/169 grams red currant jelly (optional)

6 ounces 169 grams red currant jelly ( optional )

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

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Input: 3 tablespoons extra-virgin olive oil


Input: 1 large red onion, finely chopped

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

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Input: Salt


Input: 2 large garlic cloves, minced

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

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Input: 1 1/2 pounds fresh romano beans, trimmed and cut in 2- to 3-inch lengths

1$1/2 pounds fresh romano beans , trimmed and cut in 2- to 3-inch lengths

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

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Input: 1 cup grated or chopped peeled tomatoes (about 3/4 pound)

1 cup grated or chopped peeled tomatoes ( about 3/4 pound )

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

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Input: 1/4 cup chopped fresh dill


Input: Ground black pepper


Input: Feta cheese for topping


Input: Cooked pasta or grains, such as bulgur, quinoa, polenta or brown rice (optional)

Cooked pasta or grains , such as bulgur , quinoa , polenta or brown rice ( optional )

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

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Input: Grated pecorino cheese


Input: Crushed red pepper flakes


Input: 1 tablespoon chile powder


Input: 1/2 teaspoon neutral oil, like canola, or a pat of unsalted butter

1/2 teaspoon neutral oil , like canola , or a pat of unsalted butter

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

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Input: 2 pounds ground chuck, at least 20 percent fat

2 pounds ground chuck , at least 20 percent fat

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: Kosher salt and black pepper to taste

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

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Input: 8 slices cheese (optional)

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Input: 8 soft hamburger buns, lightly toasted

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

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Input: Lettuce leaves, sliced tomatoes and condiments, as desired.

Lettuce leaves , sliced tomatoes and condiments , as desired.

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Input: 1 large eggplant, about 1 pound, in 1/2 -inch cubes

1 large eggplant , about 1 pound , in 1/2 -inch cubes

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

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Input: Lemon wedges for serving


Input: Salt to taste


Input: 5 tablespoons extra-virgin olive oil


Input: 1/2 teaspoon kosher or coarse sea salt, more to taste

1/2 teaspoon kosher or coarse sea salt , more to taste

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

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Input: 3 fat garlic cloves, minced

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

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Input: 1 large shallot, minced


Input: 1 pound ground lamb


Input: 1/4 teaspoon red pepper flakes, preferably Turkish or Aleppo (see note), more to taste

1/4 teaspoon red pepper flakes , preferably Turkish or Aleppo ( see note ) , more to taste

B-QTY B-UNIT O O 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

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Input: Freshly ground black pepper to taste

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Input: 1 1/2 tablespoons chopped fresh mint or dill, more to taste

1$1/2 tablespoons chopped fresh mint or dill , more to taste

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

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Input: 1/2 pound bowtie or orecchiette pasta

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

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Input: 2 to 6 tablespoons unsalted butter, to taste

2 to 6 tablespoons unsalted butter , to taste

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

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Input: 2/3 cup plain Greek yogurt


Input: or clementine peppercorn glaze (see recipe)

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Input: 3/4 pound halloumi


Input: 2 sweet red peppers


Input: 1 large zucchini


Input: 1 Japanese eggplant


Input: 1 bunch scallions, trimmed


Input: Salt and pepper


Input: About 1/4 cup olive oil


Input: 2 teaspoons fresh thyme or crumbled dried mint

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

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Input: 1/2 to 1 teaspoon sumac (optional)

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Input: 100 littleneck clams


Input: 1 tablespoon unsalted butter


Input: 1/4 cup diced chorizo or bacon, optional

1/4 cup diced chorizo or bacon , optional

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

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Input: 2 cups beer, approximately 1 can or bottle

2 cups beer , approximately 1 can or bottle

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

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Input: 2 cups beer, approximately 1 can or bottle

2 cups beer , approximately 1 can or bottle

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

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Input: 1/2 cup unsalted butter


Input: 1 jalapeño pepper, stemmed, seeded and diced

1 jalapeño pepper , stemmed , seeded and diced

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

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Input: Kosher salt and freshly ground black pepper to taste

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

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Input: 1 pound Chinese egg noodles (1/8-inch-thick), frozen or (preferably) fresh, available in Asian markets

1 pound Chinese egg noodles ( 1/8-inch-thick ) , frozen or ( preferably ) fresh , available in Asian markets

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

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

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Input: 2 tablespoons sesame oil, plus a splash

2 tablespoons sesame oil , plus a splash

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Input: 3 1/2 tablespoons soy sauce


Input: 2 tablespoons Chinese rice vinegar


Input: 2 tablespoons Chinese sesame paste


Input: 1 tablespoon smooth peanut butter


Input: 1 tablespoon sugar


Input: 1 tablespoon finely grated ginger


Input: 2 teaspoons minced garlic


Input: 2 teaspoons chile-garlic paste, or to taste

2 teaspoons chile-garlic paste , or to taste

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Input: Half a cucumber, peeled, seeded, and cut into 1/8-inch by 1/8-inch by 2-inch sticks

Half a cucumber , peeled , seeded , and cut into 1/8-inch by 1/8-inch by 2-inch sticks

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

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Input: 1/4 cup chopped roasted peanuts


Input: 2 pounds potatoes


Input: 6 ounces thick-cut bacon, diced

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

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Input: 1/2 cup thinly sliced shallot


Input: 3 tablespoons whole grain mustard


Input: 1 tablespoon red wine vinegar, more to taste

1 tablespoon red wine vinegar , more to taste

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

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Input: 1/4 teaspoon kosher salt, more as needed

1/4 teaspoon kosher salt , more as needed

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

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Input: Black pepper, as needed


Input: Chopped parsley, for garnish

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


Input: 1 large eggplant, about 1 pound, in 1/2-inch cubes

1 large eggplant , about 1 pound , in 1/2-inch cubes

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

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Input: 5 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon kosher or coarse sea salt, more to taste

1/2 teaspoon kosher or coarse sea salt , more to taste

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

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Input: 3 fat garlic cloves, minced

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

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Input: 1 large shallot, minced

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


Input: 1 pound ground lamb


Input: 1/4 teaspoon red pepper flakes, preferably Turkish or Aleppo (see note), more to taste

1/4 teaspoon red pepper flakes , preferably Turkish or Aleppo ( see note ) , more to taste

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

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Input: Freshly ground black pepper to taste

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

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Input: 1 1/2 tablespoons chopped fresh mint or dill, more to taste

1$1/2 tablespoons chopped fresh mint or dill , more to taste

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

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Input: 1/2 pound bowtie or orecchiette pasta

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

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Input: 2 to 6 tablespoons unsalted butter, to taste

2 to 6 tablespoons unsalted butter , to taste

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

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Input: 2/3 cup plain Greek yogurt.


Input: 2 Muscovy duck breasts, about 1 pound each

2 Muscovy duck breasts , about 1 pound each

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

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Input: Salt


Input: 2 teaspoons Chinese five-spice powder


Input: 1 tablespoon fresh ginger, grated

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

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Input: 2 garlic cloves, smashed or diced

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

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Input: 1 shallot, finely diced


Input: 2 tablespoons good sherry vinegar


Input: 2 tablespoons brown sugar


Input: 6 ounces blackberries


Input: 1/2 cup rich chicken broth


Input: 2 oz. Primitivo Quiles Vermouth Rojo

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Input: 7 to 8 cups well seasoned chicken or vegetable stock, as needed

7 to 8 cups well seasoned chicken or vegetable stock , as needed

B-QTY B-COMMENT I-COMMENT B-UNIT I-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT B-NAME 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: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup minced onion


Input: Salt to taste


Input: 1 pound summer squash (mixed varieties), diced

1 pound summer squash ( mixed varieties ) , diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 1/2 cups arborio or carnaroli rice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

1 to 2 garlic cloves ( to taste ) , green shoots removed , minced

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

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

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


Input: Freshly ground pepper to taste


Input: 1/2 cup dry white wine, like pinot grigio or sauvignon blanc

1/2 cup dry white wine , like pinot grigio or sauvignon blanc

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

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

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


Input: 2 teaspoons finely chopped lemon zest

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 tablespoon freshly squeezed lemon juice (to taste)

1 to 2 tablespoon freshly squeezed lemon juice ( to taste )

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

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

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


Input: 2 tablespoons finely chopped flat-leaf parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 oz. fresh, ruby-red grapefruit juice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Tonic water


Input: Angostura bitters


Input: A fat slice of grapefruit peel, with as much of the white pith removed as possible

A fat slice of grapefruit peel , with as much of the white pith removed as possible

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

YesCAP 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 1/2 ounces Aveze (gentian liqueur)

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 ounce Cocchi Americano


Input: 3/4 ounce dry vermouth, preferably Dolin

3/4 ounce dry vermouth , preferably Dolin

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sprig of thyme


Input: 1 1/2 oz. Casa Mariol Vermut Negre

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 oz. Aperol


Input: Cava


Input: 1 brandy-cured kumquat (See note)

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 green manzanilla olive


Input: 1 whole chicken, 3 to 4 pounds

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: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 oz. Perucchi white vermouth, chilled

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Lemon or orange slice or twist

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Green manzanilla olive


Input: 4 ounces pomegranate or cranberry juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 wedges lime


Input: 4 dashes Angostura bitters


Input: Tonic water, for serving.


Input: 1/4 cup superfine sugar


Input: 4 ounces fresh lemon juice


Input: 4 bottles cold bitter lemon soda, such as Fever-Tree

4 bottles cold bitter lemon soda , such as Fever-Tree

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 lemon twists, for garnish.

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup superfine sugar


Input: 2 ounces juniper berries, crushed lightly in a coffee grinder

2 ounces juniper berries , crushed lightly in a coffee grinder

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: 4 ounces fresh lime juice


Input: 8 ounces tonic water


Input: Thinly sliced lime rounds, for garnish.

Thinly sliced lime rounds , for garnish.

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup sugar


Input: 2 ounces ginger root (one 3-inch knob), thinly sliced

2 ounces ginger root ( one 3-inch knob ) , thinly sliced

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


Input: 8 ounces peach nectar


Input: 4 ounces passion fruit nectar


Input: 2 ounces fresh lime juice


Input: 1 small bunch mint leaves (reserve 4 of the nicest sprigs for garnish)

1 small bunch mint leaves ( reserve 4 of the nicest sprigs for garnish )

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

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

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


Input: 8 ounces club soda.


Input: 2 tablespoons superfine sugar


Input: 1 ounce tamarind concentrate


Input: 1 1/2 ounces fresh lemon juice


Input: 8 ounces club soda, more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Angostura bitters, for serving


Input: 4 3-inch strips orange zest, for garnish.

4 3-inch strips orange zest , for garnish.

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 pounds fresh seedless watermelon cubes

1$1/4 pounds fresh seedless watermelon cubes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 Kirby cucumbers, peeled and cut into chunks

2 Kirby cucumbers , peeled and cut into chunks

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces fresh lemon juice


Input: 2 ounces agave syrup (see note)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 ounce aloe vera juice (see note)

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


Input: 1/4 cup superfine sugar


Input: 1 tablespoon and 1 teaspoon fresh lemon 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: 1 tablespoon fresh lime juice


Input: 12 ounces ice cubes (about 2 to 3 cups)

12 ounces ice cubes ( about 2 to 3 cups )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 ounces cherry juice


Input: 4 ounces pear nectar


Input: 2 ounces ginger root (one 3-inch knob), thinly sliced

2 ounces ginger root ( one 3-inch knob ) , thinly sliced

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

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

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


Input: 8 ounces peach nectar


Input: 4 ounces passion fruit nectar


Input: 2 ounces fresh lime juice


Input: 1 small bunch mint leaves (reserve 4 of the nicest sprigs for garnish)

1 small bunch mint leaves ( reserve 4 of the nicest sprigs for garnish )

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

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

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


Input: 8 ounces club soda


Input: 2 pounds baby or small Italian eggplant, sliced into 1/4-inch-thick rounds

2 pounds baby or small Italian eggplant , sliced into 1/4-inch-thick rounds

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

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

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


Input: Fine sea salt, as needed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 4 tablespoons extra-virgin olive oil, more as needed

3 to 4 tablespoons extra-virgin olive oil , more as needed

B-QTY B-COMMENT I-COMMENT B-UNIT B-NAME I-NAME I-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 large white onion, halved and thinly sliced

1 large white onion , halved and thinly sliced

B-QTY B-COMMENT B-NAME I-NAME O 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 garlic cloves, minced


Input: 1 1/2 teaspoons garam masala


Input: 1/2 teaspoon sweet paprika


Input: 1/4 teaspoon black pepper


Input: 1/8 teaspoon cayenne


Input: 1 pound ripe tomatoes, chopped (about 2 cups)

1 pound ripe tomatoes , chopped ( about 2 cups )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 3/4 cups (one 15-ounce can) cooked chickpeas, drained and rinsed if canned

1$3/4 cups ( one 15-ounce can ) cooked chickpeas , drained and rinsed if canned

B-QTY B-UNIT B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-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 NoCAP NoCAP NoCAP NoCAP NoCAP

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


Input: 1 cup mint leaves


Input: 1 cup cilantro leaves and tender stems

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 serrano or jalapeño pepper, seeded and roughly chopped

1 serrano or jalapeño pepper , seeded and roughly chopped

B-QTY B-NAME B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 scallion, cut into 1-inch lengths

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 garlic clove, roughly chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons lemon juice, more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon fine sea salt, more to taste

1/4 teaspoon fine sea salt , more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Plain yogurt, for serving (optional)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 cups heavy cream, preferably organic and not ultra-pasteurized

2 cups heavy cream , preferably organic and not ultra-pasteurized

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups half-and-half, preferably organic, or 1 cup additional heavy cream plus 1 cup whole milk

2 cups half-and-half , preferably organic , or 1 cup additional heavy cream plus 1 cup whole milk

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

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

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


Input: 1/2 vanilla bean, split lengthwise and seeds scraped out with the tip of a sharp knife, or 3 tablespoons (about 8 bags) loose Earl Grey tea plus 1 teaspoon pure vanilla extract

1/2 vanilla bean , split lengthwise and seeds scraped out with the tip of a sharp knife , or 3 tablespoons ( about 8 bags ) loose Earl Grey tea plus 1 teaspoon pure vanilla extract

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 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 B-NAME I-COMMENT

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX 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 YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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


Input: 1 cup granulated sugar or 3/4 cup light corn syrup, more to taste

1 cup granulated sugar or 3/4 cup light corn syrup , more to taste

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

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

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


Input: 1/2 teaspoon salt, more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 14-ounce package all-butter puff pastry

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 5- to 6-ounce boneless, skinless chicken breasts

4 5- to 6-ounce boneless , skinless chicken breasts

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper


Input: 2 teaspoons chopped fresh rosemary


Input: 2 garlic cloves, peeled and crushed

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: 2 tablespoons plus 2 teaspoons extra-virgin olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

2 ounces feta , crumbled ( about 1/2 cup )

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

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/4 teaspoons fresh thyme leaves


Input: 1/2 cup red wine


Input: 8 fresh figs, cut in 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: 1 tablespoon honey


Input: Rosemary sprigs for garnish (optional)

Rosemary sprigs for garnish ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons unsalted butter


Input: 3 red onions, halved and thinly sliced

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: 1/4 cup plus a pinch of sugar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon sherry vinegar


Input: 1/4 cup chopped pitted Kalamata olives

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pints (about 1 pound) cherry or grape tomatoes; a mix of colors is nice

1$1/2 pints ( about 1 pound ) cherry or grape tomatoes; a mix of colors is nice

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

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


Input: 1 tablespoon chopped fresh thyme leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt, to taste


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 pound dried navy or Great Northern beans

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound salt pork or bacon, rind removed, cut into 1/4-inch dice

1/2 pound salt pork or bacon , rind removed , cut into 1/4-inch dice

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

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

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


Input: 1 onion, chopped


Input: 4 garlic cloves, peeled


Input: 1/2 cup dark molasses or maple syrup, preferably Grade B

1/2 cup dark molasses or maple syrup , preferably Grade B

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup ketchup


Input: 3 tablespoons mustard powder


Input: 1 tablespoon Worcestershire sauce


Input: 1 teaspoon pepper, plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 thyme branch (optional)

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

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 bay leaf (optional)

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

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon salt, plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon cider vinegar, plus more to taste

1 tablespoon cider vinegar , 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: 3 tablespoons extra-virgin olive oil


Input: 1 large onion, chopped

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


Input: 2 large garlic cloves, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound fresh green beans, trimmed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound yellow squash (3 medium squash), sliced

3/4 pound yellow squash ( 3 medium squash ) , sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 (14-ounce) can chopped tomatoes, or 1 1/2 cups peeled, chopped tomatoes

1 ( 14-ounce ) can chopped tomatoes , or 1$1/2 cups peeled , chopped tomatoes

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

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

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


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped fresh mint, parsley or dill

1/4 cup chopped fresh mint , parsley or dill

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 tablespoons fresh lemon juice (optional)

1 to 2 tablespoons fresh lemon juice ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 bone-in rib-eye, 2 to 3 inches thick (about 2 1/2 pounds)

1 bone-in rib-eye , 2 to 3 inches thick ( about 2$1/2 pounds )

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

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

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


Input: Salt and black pepper


Input: 2 ounces blue cheese, at room temperature

2 ounces blue cheese , at room temperature

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: 4 tablespoons (1/2 stick) unsalted butter, at room temperature

4 tablespoons ( 1/2 stick ) unsalted butter , at room temperature

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

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

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


Input: Salt and black pepper (optional)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 5 ounces fresh spinach, trimmed and rinsed well

5 ounces fresh spinach , trimmed and rinsed well

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup cream, plus more as needed

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 unsalted butter


Input: Salt and black pepper


Input: Pinch freshly grated nutmeg (optional)

Pinch freshly grated nutmeg ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 cups fresh parsley leaves


Input: 2 tablespoons chopped fresh oregano leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium jalapeño chile (more or less to taste), trimmed and halved

1 medium jalapeño chile ( more or less to taste ) , trimmed and halved

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

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

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


Input: 1 large clove garlic, or more to taste

B-QTY B-NAME I-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 cup extra-virgin olive oil, or more if you’d like

1/2 cup extra-virgin olive oil , or more if you’d like

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: Salt


Input: 2 tablespoons sherry or red-wine vinegar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large ripe tomato (about 12 ounces), halved around the equator

1 large ripe tomato ( about 12 ounces ) , halved around the equator

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

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

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


Input: 2 tablespoons freshly squeezed lime juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons nam pla (fish sauce)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon minced garlic


Input: 1/4 teaspoon (or more) minced hot fresh chile (like Thai or jalapeño)

1/4 teaspoon ( or more ) minced hot fresh chile ( like Thai or jalapeño )

B-QTY B-UNIT B-COMMENT I-COMMENT O B-COMMENT 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 YesCAP NoCAP NoCAP NoCAP

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


Input: 2 teaspoons sugar


Input: 1/4 cup chopped fresh basil (preferably Thai)

1/4 cup chopped fresh basil ( preferably Thai )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon minced dried shrimp (optional)

1 tablespoon minced dried shrimp ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Salt


Input: 1 cup balsamic vinegar


Input: 1/2 cup bourbon


Input: Salt


Input: 2 cups heavy cream, preferably organic and not ultrapasteurized

2 cups heavy cream , preferably organic and not ultrapasteurized

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: 2 cups half-and-half, preferably organic, or 1 cup additional heavy cream plus 1 cup whole milk

2 cups half-and-half , preferably organic , or 1 cup additional heavy cream plus 1 cup whole milk

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

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


Input: 1/2 vanilla bean, split lengthwise and seeds scraped out with the tip of a sharp knife

1/2 vanilla bean , split lengthwise and seeds scraped out with the tip of a sharp knife

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

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 cup granulated sugar or 3/4 cup light corn syrup, more to taste

1 cup granulated sugar or 3/4 cup light corn syrup , more to taste

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

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

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


Input: 1/2 teaspoon salt, more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups fresh shelling beans, from about 3 pounds in the pod

2 cups fresh shelling beans , from about 3 pounds in the pod

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

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 and pepper


Input: 1/2 pound Romano beans, green beans or yellow wax beans, about 2 cups, chopped

1/2 pound Romano beans , green beans or yellow wax beans , about 2 cups , chopped

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

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

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


Input: 2 tablespoons butter


Input: 1 large onion, diced

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


Input: 1 cup okra, sliced in 1/2-inch rounds

B-QTY B-UNIT B-NAME O 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 large red bell pepper, diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

2 cups fresh corn kernels , from about 4 ears

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium zucchini, diced, about 2 cups

2 medium zucchini , diced , about 2 cups

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup green tomato or tomatillo, diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 serrano chile, finely diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound cooked lobster meat, chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup crème fraîche


Input: 2 (1 1/2-inch-thick) bone-in rib-eye steaks, about 1 1/4 pounds each

2 ( 1$1/2-inch-thick ) bone-in rib-eye steaks , about 1$1/4 pounds each

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

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

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


Input: 2 teaspoons coarse kosher salt


Input: Black pepper, as needed


Input: Extra-virgin olive oil, as needed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces creamy blue cheese, such as Jasper Hill Bayley Hazen Blue

2 ounces creamy blue cheese , such as Jasper Hill Bayley Hazen Blue

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

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

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


Input: 1 tablespoon unsalted butter


Input: 2 teaspoons finely chopped chives


Input: Hot sauce, as needed


Input: 1 ounce dried mushrooms (about 1 cup), such as porcinis or shiitakes

1 ounce dried mushrooms ( about 1 cup ) , such as porcinis or shiitakes

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

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


Input: Pastry for a 9-inch tart

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


Input: Flour for rolling


Input: 1 tablespoon unsalted butter


Input: 1/2 cup finely chopped onion


Input: 1½ cups fresh corn kernels (from about 2 ears)

1 1/2 cups fresh corn kernels (from about 2 ears)

1$1/2 cups fresh corn kernels ( from about 2 ears )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon finely chopped fresh tarragon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch cayenne


Input: 3/4 cup whole milk


Input: 2 large eggs, beaten

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


Input: 1/4 cup heavy cream


Input: 1 1 1/4-pound lobster boiled or steamed, shucked and diced

1 1$1/4-pound lobster boiled or steamed , shucked and diced

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: Grated zest of 1 lemon


Input: Salt and ground black pepper


Input: About 2 pounds thin-skinned cucumbers like English or Persian (8 to 10 mini cucumbers, 4 medium-size or 2 large greenhouse)

About 2 pounds thin-skinned cucumbers like English or Persian ( 8 to 10 mini cucumbers , 4 medium-size or 2 large greenhouse )

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

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

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


Input: Kosher salt


Input: Raw or granulated sugar


Input: 1/2 cup Greek-style plain yogurt


Input: Freshly grated zest and juice of 1 lime

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon rice wine vinegar


Input: 2 tablespoons extra-virgin olive oil, more for drizzling

2 tablespoons extra-virgin olive oil , more for drizzling

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon black pepper, more to taste

1/4 teaspoon black pepper , more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 scallions, minced


Input: 1/2 teaspoon hot sauce


Input: 1 tablespoon honey


Input: 2/3 cup lightly crushed sesame breadsticks (crush breadsticks in a sealed plastic bag to the size of small croutons)

2/3 cup lightly crushed sesame breadsticks ( crush breadsticks in a sealed plastic bag to the size of small croutons )

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

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

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

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


Input: Olive oil, for drizzling


Input: About 2 pounds thin-skinned cucumbers like English or Persian (8 to 10 mini cucumbers, 4 medium-size or 2 large greenhouse)

About 2 pounds thin-skinned cucumbers like English or Persian ( 8 to 10 mini cucumbers , 4 medium-size or 2 large greenhouse )

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

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

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


Input: 1 teaspoon kosher salt, plus more for cucumbers

1 teaspoon kosher salt , plus more for cucumbers

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: 2 teaspoons granulated sugar, plus more for cucumbers

2 teaspoons granulated sugar , plus more for cucumbers

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons rice vinegar


Input: 2 teaspoons sesame oil


Input: 2 teaspoons soy sauce


Input: 1 tablespoon grapeseed or extra-virgin olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large garlic cloves, minced or put through a press

2 large garlic cloves , minced or put through a press

B-QTY B-COMMENT B-NAME B-UNIT 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: Red pepper flakes, to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Small handful whole cilantro leaves, for garnish

Small handful whole cilantro leaves , for garnish

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons toasted white sesame seeds, for garnish (optional)

2 teaspoons toasted white sesame seeds , for garnish ( optional )

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

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

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


Input: About 2 pounds thin-skinned cucumbers like English or Persian (8 to 10 mini cucumbers, 4 medium-size or 2 large greenhouse)

About 2 pounds thin-skinned cucumbers like English or Persian ( 8 to 10 mini cucumbers , 4 medium-size or 2 large greenhouse )

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

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

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


Input: Kosher salt


Input: Raw or granulated sugar


Input: Freshly squeezed juice of 1 lime or lemon

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large clove garlic


Input: 1/3 cup well-stirred tahini


Input: 1 tablespoon olive oil, more for cucumbers

1 tablespoon olive oil , more for cucumbers

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: 1/4 teaspoon ground cumin


Input: 1/4 teaspoon dried oregano


Input: 2 tablespoons white sesame seeds, for garnish

2 tablespoons white sesame seeds , for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 3 tablespoons sambal oelek or sriracha

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds thin-skinned cucumbers like English or Persian

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt


Input: Raw or granulated sugar


Input: 1/2 cup Greek-style plain yogurt


Input: Freshly grated zest and juice of 1 lime

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon rice wine vinegar


Input: 2 tablespoons extra-virgin olive oil, more for drizzling

2 tablespoons extra-virgin olive oil , more for drizzling

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: ¼ teaspoon black pepper, more to taste

1/4 teaspoon black pepper, more to taste

1/4 teaspoon black pepper , more to taste

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: 4 scallions, minced


Input: ½ teaspoon hot sauce


Input: 1 tablespoon honey


Input: ? cup lightly crushed sesame breadsticks (crush breadsticks in a sealed plastic bag to the size of small croutons)

? cup lightly crushed sesame breadsticks ( crush breadsticks in a sealed plastic bag to the size of small croutons )

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

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

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

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


Input: Olive oil, for drizzling


Input: 1 cup red-wine vinegar


Input: 1 1/2 quarts freshly picked raspberries


Input: Sugar


Input: 1 ounce raspberry vinegar (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 ounces pisco Italia


Input: ¼ ounce fresh-squeezed lemon juice


Input: ¼ ounce maraschino liqueur


Input: Club soda


Input: Vanilla ice cream


Input: 1 sprig mint


Input: Extra-virgin olive oil


Input: 1 generous bunch (3/4 to 1 pound) Swiss or rainbow chard, stemmed and washed

1 generous bunch ( 3/4 to 1 pound ) Swiss or rainbow chard , stemmed and washed

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

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

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


Input: Salt


Input: 2 large garlic cloves, minced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon chopped fresh rosemary


Input: 1 teaspoon fresh thyme leaves


Input: Black pepper


Input: 3 eggs


Input: 1/2 cup milk


Input: 2 to 3 ounces Gruyère, grated (1/2 to 3/4 cup), to taste

2 to 3 ounces Gruyère , grated ( 1/2 to 3/4 cup ) , to taste

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

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

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


Input: Kernels from 2 cooked ears sweet corn (1 1/2 to 2 cups)

Kernels from 2 cooked ears sweet corn ( 1$1/2 to 2 cups )

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

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

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


Input: 1 ounce Parmesan, grated (1/4 cup)

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 25 chocolate wafer cookies


Input: 1 cup freeze-dried raspberries or strawberries (optional; see note)

1 cup freeze-dried raspberries or strawberries ( optional; see note )

B-QTY B-UNIT 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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 to 5 tablespoons unsalted butter, melted

4 to 5 tablespoons unsalted butter , melted

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large eggs


Input: 1 cup sugar, divided


Input: 1 tablespoon all-purpose flour


Input: 1 cup cold water


Input: 2 tablespoons red-wine vinegar


Input: 1 tablespoon raspberry vinegar (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: ½ cup heavy cream


Input: 1 tablespoon raspberry vinegar (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: ½ tablespoon St-Germain elderflower liqueur.

1/2 tablespoon St-Germain elderflower liqueur.


Input: Torn basil leaves, for serving

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chopped fresh mint (about 1 tablespoon)

Chopped fresh mint ( about 1 tablespoon )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 cups superfine chickpea flour (gram flour)

1$1/2 cups superfine chickpea flour ( gram flour )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 teaspoons kosher salt


Input: 1/2 teaspoon turmeric (optional)

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

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon vegetable oil


Input: 3 ounces tamarind pulp (3-by-3-by-3/4- inch block)

3 ounces tamarind pulp ( 3-by-3-by-3/4- inch block )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons kosher salt


Input: 2 teaspoons sriracha, or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 cloves garlic, grated


Input: 1/4 teaspoon MSG (optional)

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

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons fish 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: 4 teaspoons sugar, or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup shallot-garlic oil (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup tamarind-garlic dressing


Input: 1/4 bunch cilantro, chopped


Input: 3 Kaffir lime leaves, sliced very thin (optional)

3 Kaffir lime leaves , sliced very thin ( optional )

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 tablespoons minced Asian dried shrimp (optional)

1$1/2 tablespoons minced Asian dried shrimp ( optional )

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Red-chile flakes or powder, to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup crispy shallots and garlic (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 8 medium shallots (1/2 pound), sliced 1/8-inch thick on a mandoline

8 medium shallots ( 1/2 pound ) , sliced 1/8-inch thick on a mandoline

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

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

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


Input: 2 cups vegetable oil


Input: 12 cloves garlic, sliced like the shallots

12 cloves garlic , sliced like the shallots

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


Input: White vinegar


Input: 3 tablespoons olive oil


Input: 1 tablespoon finely minced garlic


Input: 2 cups crushed tomatoes


Input: 1 teaspoon crumbled oregano


Input: 1/2 teaspoon dried rosemary


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: Freshly ground pepper to taste

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


Input: 2 tablespoons finely chopped fresh basil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Butter


Input: Loaf bread


Input: 1 medium christophine


Input: 2 tablespoons fruity olive oil


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: 1/2 teaspoon kosher salt


Input: 1/2 cup/114 grams (1 stick) butter, at room temperature, plus more for greasing pan

1/2 cup 114 grams ( 1 stick ) butter , at room temperature , plus more for greasing pan

B-QTY B-UNIT B-COMMENT I-COMMENT O B-COMMENT I-COMMENT O B-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 NoCAP NoCAP NoCAP NoCAP

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


Input: 1/2 cup/100 grams granulated sugar, more for sprinkling

1/2 cup 100 grams granulated sugar , more for sprinkling

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup/55 grams light brown sugar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large eggs, at room temperature

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: 1 tablespoon/5 grams finely grated lemon zest

1 tablespoon 5 grams finely grated lemon zest

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: 1 teaspoon/5 milliliters vanilla extract

1 teaspoon 5 milliliters vanilla extract

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups/156 grams all-purpose flour

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon fine sea salt


Input: 1/2 teaspoon grated nutmeg


Input: 1/4 teaspoon baking powder


Input: 4 1/2 cups summer berries (a mix of blueberries, raspberries, blackberries or use any one kind)

4$1/2 cups summer berries ( a mix of blueberries , raspberries , blackberries or use any one kind )

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


Input: Cinnamon, for dusting (optional)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Confectioners’ sugar, for dusting


Input: Baking spray


Input: 1 pound/454 grams good-quality butter

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound/4 cups/460 grams confectioners' sugar

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: 1 cup sour cream


Input: 2 tablespoons vanilla extract


Input: 1 tablespoon lemon extract, or 1 tablespoon lemon juice plus the finely grated zest of one lemon

1 tablespoon lemon extract , or 1 tablespoon lemon juice plus the finely grated zest of one lemon

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

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


Input: 3 cups/360 grams Swans Down or other cake flour

3 cups 360 grams Swans Down or other cake flour

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

NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon/4 grams baking soda

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 large eggs, separated while cold, then brought to room temperature

8 large eggs , separated while cold , then brought to room temperature

B-QTY B-COMMENT B-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

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


Input: Peppers


Input: 1 cantaloupe or other ripe, orange-fleshed melon, chilled, peeled and seeded

1 cantaloupe or other ripe , orange-fleshed melon , chilled , peeled and seeded

B-QTY B-NAME B-COMMENT I-COMMENT I-COMMENT O O O O B-COMMENT O B-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: Juice of 1 lime


Input: Salt to taste


Input: 2 teaspoons good quality balsamic vinegar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 2 3/4 pounds potatoes


Input: Juice of 1 lemon, more as needed

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1? teaspoons kosher salt, more as needed

1? teaspoons kosher salt , more as needed

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: ½ cup extra-virgin olive oil


Input: ? cup scallion, white and light green parts, thinly sliced, more as needed

? cup scallion , white and light green parts , thinly sliced , more as needed

O 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

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

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


Input: 1/4 cup mint leaves, thinly sliced, more as needed

1/4 cup mint leaves , thinly sliced , more as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Turkish pepper, to taste


Input: 5 pounds tomatoes


Input: 3/4 teaspoon salt


Input: 2 tablespoons olive oil


Input: 1 tablespoon tomato paste


Input: 1 garlic clove, halved


Input: 1 basil sprig


Input: 1 bay leaf


Input: 1 pound dried pasta, such as farfalle or penne

1 pound dried pasta , such as farfalle or penne

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper


Input: 2 tablespoons butter, softened


Input: Crushed red pepper (optional)

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

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 ½ cups Quick Fresh Tomato Sauce, warm (see recipe)

2  1/2 cups Quick Fresh Tomato Sauce, warm (see recipe)

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

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

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


Input: 6 ounces ultra-fresh ricotta, at room temperature

6 ounces ultra-fresh ricotta , at room temperature

B-QTY B-UNIT B-COMMENT 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: Grated pecorino


Input: Basil leaves, for garnish


Input: 1 stick butter, more for smearing foil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 unbaked pastry shell in a 9-inch pie pan

B-QTY B-COMMENT 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: 1 1/2 cups sugar


Input: 1/2 cup cream


Input: 2 1/2 cups roughly chopped walnuts (there should be large chunks)

2$1/2 cups roughly chopped walnuts ( there should be large chunks )

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Input: Salt to taste


Input: 16 graham cracker squares (8 whole crackers), crushed

16 graham cracker squares ( 8 whole crackers ) , crushed

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Input: 1/4 cup ground pecans or walnuts, optional

1/4 cup ground pecans or walnuts , optional

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Input: 3 tablespoons melted butter


Input: 1 8-ounce package cream cheese, at room temperature

1 8-ounce package cream cheese , at room temperature

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Input: 1 cup ricotta cheese


Input: 2 tablespoons honey, or to taste

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Input: Rind of a lemon, freshly grated

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Input: Pinch salt


Input: About 1 1/2 cups blueberries


Input: 1 1/2 to 2 cups white rice, preferably jasmine

1$1/2 to 2 cups white rice , preferably jasmine

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Input: Salt


Input: 5 tablespoons peanut or neutral oil, like grapeseed or corn

5 tablespoons peanut or neutral oil , like grapeseed or corn

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Input: 2 eggs, lightly beaten


Input: 4 garlic cloves, peeled and minced

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Input: 1/4 pound shrimp, peeled and chopped

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Input: 1/4 pound chicken meat, chopped

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Input: 4 scallions, trimmed and cut into 1-inch lengths

4 scallions , trimmed and cut into 1-inch lengths

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Input: 1 cup bean sprouts, rinsed and trimmed, optional

1 cup bean sprouts , rinsed and trimmed , optional

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Input: 2 tablespoons fish sauce (nam pla), or more, if necessary

2 tablespoons fish sauce ( nam pla ) , or more , if necessary

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Input: 1 tablespoon tamarind paste or ketchup

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Input: 2 teaspoons sugar, if you use tamarind

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Input: 1/4 cup lime juice, if you use ketchup

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Input: 2 chiles, preferably Thai, stemmed, seeded and sliced, optional

2 chiles , preferably Thai , stemmed , seeded and sliced , optional

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Input: 1/4 cup chopped peanuts


Input: 1/4 cup chopped fresh cilantro


Input: 1 lime, cut into wedges

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Input: 1 1/2 to 2 cups brown or white basmati rice

1$1/2 to 2 cups brown or white basmati rice

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Input: Salt and freshly ground black pepper

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Input: 1/4 cup chopped scallion


Input: 3/4 cup cubed cooked potato


Input: 3/4 cup cooked cauliflower florets


Input: 3/4 cup cooked green peas


Input: 1/2 cup coconut milk, or more as needed

1/2 cup coconut milk , or more as needed

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Input: 3 tablespoons rice wine vinegar, or more to taste

3 tablespoons rice wine vinegar , or more to taste

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Input: 1 tablespoon curry powder, or to taste

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Input: 1 jalapeño or other hot fresh chile, stemmed, seeded and minced, or to taste, optional

1 jalapeño or other hot fresh chile , stemmed , seeded and minced , or to taste , optional

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Input: 1/2 cup chopped fresh cilantro


Input: 1 1/2 to 2 cups any rice

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Input: Salt and freshly ground black pepper

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Input: 1/2 cup extra-virgin olive oil


Input: 3 tablespoons freshly squeezed citrus juice, or more to taste (lemon, lime, orange, tangerine, grapefruit, or a combination)

3 tablespoons freshly squeezed citrus juice , or more to taste ( lemon , lime , orange , tangerine , grapefruit , or a combination )

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Input: 2 tablespoons grated citrus zest


Input: 1 tablespoon sugar or honey


Input: 1 cup chopped citrus flesh (or whole segments, if small)

1 cup chopped citrus flesh ( or whole segments , if small )

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