Input: 24 grams cornstarch (about 2 1/2 tablespoons)

24 grams cornstarch ( about 2$1/2 tablespoons )

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

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NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 large egg yolk


Input: 96 grams sugar (about 1/3 cup plus 1 1/2 teaspoons)

96 grams sugar ( about 1/3 cup plus 1$1/2 teaspoons )

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

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NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 teaspoon salt, more as needed

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

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Input: 1 tablespoon vanilla extract


Input: 127 grams gluten-free flour blend about 1 cup, purchased or homemade see recipe

127 grams gluten-free flour blend about 1 cup , purchased or homemade see recipe

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

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


Input: 22 grams sweet rice flour (about 2 tablespoons)

22 grams sweet rice flour ( about 2 tablespoons )

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

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Input: 6 tablespoons cold, unsalted butter, plus more to grease the pan

6 tablespoons cold , unsalted butter , plus more to grease the pan

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

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


Input: 1 egg


Input: 1 tablespoon lemon juice


Input: 3 ripe bananas


Input: 1 tablespoon confectioners’ sugar, to taste optional

1 tablespoon confectioners’ sugar , to taste optional

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

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Input: 12 tablespoons unsalted butter, at room temperature, plus more to grease pans

12 tablespoons unsalted butter , at room temperature , plus more to grease pans

B-QTY O B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT 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: 225 grams gluten-free flour blend about 1 3/4 cup, purchased or homemade see recipe

225 grams gluten-free flour blend about 1$3/4 cup , purchased or homemade see recipe

B-QTY O B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT 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: 85 grams almond meal (about 3/4 cup)

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

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 tablespoons baking powder


Input: 1 teaspoon fine sea salt


Input: 322 grams sugar (about 1 1/2 cups)

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

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NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 6 large egg yolks, at room temperature

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons vanilla


Input: 1 cup buttermilk, at room temperature

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 cup plus 2 tablespoons heavy cream, more as needed

1 cup plus 2 tablespoons heavy cream , more as needed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 9 ounces bittersweet chocolate, finely chopped

9 ounces bittersweet chocolate , finely chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon rum


Input: Cherry preserves


Input: 4 pounds ground beef


Input: 1 large onion, chopped


Input: 2 garlic cloves, minced


Input: 1 teaspoon dried oregano


Input: 1 teaspoon ground cumin


Input: 2 tablespoons chile powder, or to taste

2 tablespoons chile powder , or to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups canned tomatoes, cut up

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 6 dashes hot sauce, or to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 1 small garlic clove, finely chopped

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

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Input: Salt


Input: 3/4 teaspoon finely chopped anchovy


Input: 2 teaspoons lemon juice


Input: 6 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

1 pound asparagus , trimmed and cut into 1$1/2-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups packed torn frisée lettuce

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large eggs


Input: Black pepper


Input: 2 large eggs


Input: 1 1/2 pounds asparagus, ends trimmed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons unsalted butter


Input: Salt


Input: black pepper


Input: 3/4 teaspoon black sesame seeds


Input: 3/4 teaspoon white sesame seeds


Input: 1 teaspoon coarse sea salt


Input: Chopped chives, for garnish

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


Input: 3 tablespoons olive oil, more for drizzling

3 tablespoons olive oil , more for drizzling

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pounds asparagus, trimmed and cut into 1/2-inch pieces

3/4 pounds asparagus , trimmed and cut into 1/2-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 scallions, white and light green parts, thinly sliced

2 scallions , white and light green parts , thinly sliced

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: 8 large eggs


Input: 6 tablespoons roughly chopped soft herbs like basil, cilantro, chives or parsley use at least 2

6 tablespoons roughly chopped soft herbs like basil , cilantro , chives or parsley use at least 2

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

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

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


Input: 1/3 cup heavy cream


Input: 2 tablespoons grated Parmesan


Input: Salt


Input: black pepper, to taste


Input: Lemon wedges, for serving


Input: Flaky sea salt for sprinkling

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


Input: 2 teaspoons active dry yeast


Input: 1 1/2 cup lukewarm water


Input: 1 teaspoon honey, agave nectar, malt extract or rice syrup

1 teaspoon honey , agave nectar , malt extract or rice syrup

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

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

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


Input: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups fine hard wheat durum semolina flour

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups rice flour


Input: About 1/4 cup whole-wheat flour or unbleached all-purpose flour

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

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Input: 1 1/2 teaspoons salt


Input: 1 egg white, beaten


Input: 1/2 to 3/4 cup mixed seeds, like sesame, sunflower, poppy, fennel and nigella more as desired

1/2 to 3/4 cup mixed seeds , like sesame , sunflower , poppy , fennel and nigella more as desired

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

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


Input: 2 teaspoons active dry yeast


Input: 1 1/2 cup lukewarm water


Input: 1 teaspoon honey, agave nectar, malt extract or rice syrup

1 teaspoon honey , agave nectar , malt extract or rice syrup

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

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

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


Input: 1/4 cup walnut oil


Input: 2 cups whole-wheat flour


Input: About 1 1/3 cups unbleached all-purpose flour

About 1$1/3 cups unbleached all-purpose flour

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped walnuts


Input: 1 1/2 teaspoons salt


Input: 2 teaspoons active dry yeast


Input: 1 1/2 cup lukewarm water


Input: 1 teaspoon honey, agave nectar, malt extract or rice syrup

1 teaspoon honey , agave nectar , malt extract or rice syrup

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

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

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


Input: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups whole-wheat flour


Input: About 1 1/3 cups unbleached all-purpose flour

About 1$1/3 cups unbleached all-purpose flour

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup sesame seeds


Input: 1 1/2 teaspoons salt


Input: 1 egg white, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons active dry yeast


Input: 1 1/2 cup lukewarm water


Input: 1 teaspoon honey, agave nectar, malt extract or rice syrup

1 teaspoon honey , agave nectar , malt extract or rice syrup

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

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

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


Input: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup rye flour


Input: 1 cup whole-wheat flour


Input: About 1 1/3 cups unbleached all-purpose flour

About 1$1/3 cups unbleached all-purpose flour

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons caraway seeds


Input: 1 1/2 teaspoons salt


Input: 1 large fennel bulb


Input: 2 tablespoons extra virgin olive oil, more for brushing

2 tablespoons extra virgin olive oil , more for brushing

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large leek, white part only, cleaned and finely chopped

1 large leek , white part only , cleaned and finely chopped

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 garlic cloves, smashed and peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch red pepper flakes


Input: 3/4 cup dry white wine


Input: 3 tablespoons Pernod


Input: 2 pounds fresh mussels, rinsed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup chicken or vegetable stock

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound fresh English peas, shelled 1/2 cup

1/2 pound fresh English peas , shelled 1/2 cup

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons crème fraîche


Input: 1/4 teaspoon finely grated lemon zest

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Fine sea salt


Input: 2 slices country-style bread, 1/2-inch-thick

2 slices country-style bread , 1/2-inch-thick

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds fava beans, shelled and skinned

2 pounds fava beans , shelled and skinned

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: 1 pound medium shrimp, in the shell large shrimp wil work, but not giant ones

1 pound medium shrimp , in the shell large shrimp wil work , but not giant ones

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

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

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


Input: 1 quart chicken stock, vegetable stock or water

1 quart chicken stock , vegetable stock or water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 2 tablespoons extra virgin olive oil, or 1 tablespoon unsalted butter and 1 tablespoon extra virgin olive oil

2 tablespoons extra virgin olive oil , or 1 tablespoon unsalted butter and 1 tablespoon extra virgin olive oil

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

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


Input: 1/2 cup finely chopped onion or leek

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: 1 1/2 cups arborio or carnaroli rice

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large garlic cloves, green shoots removed, minced

2 large garlic cloves , green shoots removed , minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry white wine


Input: 2 tablespoons chopped fresh flat-leaf parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 2 1/2 pounds fava beans, shelled and skinned

2$1/2 pounds fava beans , shelled and skinned

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: Salt


Input: 3/4 pound spaghetti


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup fresh bread crumbs, preferably whole wheat

1/2 cup fresh bread crumbs , preferably whole wheat

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 tablespoons fresh marjoram (to taste)

1 to 2 tablespoons fresh marjoram ( to taste )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Freshly ground black pepper


Input: Freshly grated Parmesan or pecorino or a combination for serving

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

YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 baby artichokes, trimmed


Input: 2 lemons


Input: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bunch of spring onions, chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large garlic cloves, minced, or 1 bulb of green garlic, skinned and minced

3 large garlic cloves , minced , or 1 bulb of green garlic , skinned and minced

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

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

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


Input: 3 pounds fresh fava beans, shelled and skinned

3 pounds fresh fava beans , shelled and skinned

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped fresh fennel or dill

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: Salt


Input: freshly ground pepper to taste

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


Input: 1 cup best-quality whole milk yogurt

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup crème fraîche


Input: 1/4 cup mint, minced


Input: 1 tablespoon chives, minced


Input: 1/2 clove garlic, finely diced or grated on Microplane

1/2 clove garlic , finely diced or grated on Microplane

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 YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Zest of 1 lemon


Input: Tabasco or other hot pepper sauce, to taste

Tabasco or other hot pepper sauce , to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt


Input: freshly ground black pepper, to taste

B-COMMENT I-COMMENT 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 to 2 garlic cloves to taste, peeled, halved, green shoot removed

1 to 2 garlic cloves to taste , peeled , halved , green shoot removed

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

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

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


Input: 3 anchovy fillets, rinsed


Input: 2 teaspoons capers, rinsed


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup finely chopped onion


Input: 1 to 2 teaspoons fresh lemon juice

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 teaspoon chopped fresh mint


Input: Salt


Input: freshly ground pepper


Input: 1 pound asparagus, preferably thin stalks, trimmed

1 pound asparagus , preferably thin stalks , trimmed

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

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Input: 2 garlic cloves, finely minced

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

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

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Input: 2 teaspoons finely chopped lemon zest

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

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Input: 2 pounds asparagus, trimmed


Input: Salt


Input: freshly ground pepper


Input: 2 tablespoons fresh lemon juice


Input: 2 tablespoons extra virgin olive oil

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Input: 12 herb crêpes


Input: 2 pounds asparagus


Input: Salt


Input: freshly ground pepper


Input: 1/2 cup (2 ounces) grated gruyère cheese

1/2 cup ( 2 ounces ) grated gruyère cheese

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

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Input: 2 tablespoons chopped chives


Input: 2 tablespoons extra virgin olive oil

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Input: 3 tablespoons freshly grated Parmesan


Input: 1 pound asparagus, trimmed


Input: 1/2 cup ricotta


Input: 1 garlic clove, finely minced or preferably pureed

1 garlic clove , finely minced or preferably pureed

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

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Input: 2 tablespoons chopped chives or a combination of chives and slivered basil

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Input: 1/2 pound no-boil lasagna noodles


Input: 1/4 cup (1 ounce) freshly grated Parmesan or pecorino romano (or a combination)

1/4 cup ( 1 ounce ) freshly grated Parmesan or pecorino romano ( or a combination )

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


Input: 1 3/4 ounces blanco tequila


Input: 3/4 ounce lemon juice


Input: 3/4 ounce simple syrup


Input: 3/4 ounce chilled rosé


Input: 2 ounces Cynar


Input: 3/4 ounce St. Germain liqueur


Input: 3/4 ounce lemon juice


Input: Chilled seltzer


Input: 1 orange wedge, for garnish

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

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Input: 1 1/2 ounces absinthe


Input: 1 ounce heavy cream


Input: 3/4 ounce lime juice


Input: 3/4 ounce simple syrup


Input: 5 large basil leaves


Input: 1 1/2 ounces gin


Input: 3/4 ounce fresh lime juice


Input: 1/2 ounce simple syrup


Input: 3/4 ounce simple syrup


Input: 3 cherries, pitted and halved

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

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Input: 1/2 a lime, cut into quarters

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Input: 2 ounces white rum


Input: 3 ounces gin


Input: 2 1/4 ounces fresh lemon juice


Input: 1 1/2 ounces simple syrup


Input: Chilled seltzer


Input: 1 orange wheel


Input: 4 ounces chilled seltzer


Input: 2 ounces Campari


Input: 3/4 ounce fresh lemon juice


Input: 3/4 ounce simple syrup


Input: 2 ounces bourbon


Input: Grated zest of a 1/2 lemon

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

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Input: 2 teaspoons sugar


Input: 5 ounces chilled Saison beer


Input: 1 lemon wheel


Input: 1 ounce Campari


Input: Chilled India pale ale


Input: 1 lemon twist


Input: 1 tablespoon honey


Input: 3 ounces white port


Input: 1/2 cup fresh peach slices, plus 1 additional peach slice for garnish

1/2 cup fresh peach slices , plus 1 additional peach slice for garnish

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

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Input: 3 tablespoons ghee, clarified butter or vegetable oil

3 tablespoons ghee , clarified butter or vegetable oil

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

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Input: 1 small cauliflower about 1 1/2 pounds, cored, in 1/2-inch slices

1 small cauliflower about 1$1/2 pounds , cored , in 1/2-inch slices

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

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Input: Salt


Input: pepper


Input: 1 teaspoon cumin seeds


Input: 1 teaspoon black mustard seeds


Input: 2 teaspoons grated fresh turmeric or 1 teaspoon ground turmeric

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Input: 2 to 3 kaffir lime leaves, optional

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Input: 1 inch long piece of ginger, peeled and slivered or finely grated

1 inch long piece of ginger , peeled and slivered or finely grated

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Input: 3 garlic cloves, finely chopped

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Input: 2 serrano chilies, finely chopped, or to taste

2 serrano chilies , finely chopped , or to taste

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

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Input: 1 pound fresh English peas, shucked about 1 cup or frozen peas, or 1/2 pound snow peas or sugar snap peas, trimmed

1 pound fresh English peas , shucked about 1 cup or frozen peas , or 1/2 pound snow peas or sugar snap peas , trimmed

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

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


Input: 2 to 3 scallions, slivered

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Input: Cilantro sprigs, for garnish


Input: Lime wedges, for serving


Input: 2 ounces gin


Input: 1/2 ounce dry vermouth


Input: 1/4 ounce Strega


Input: 1 lemon peel strip, for garnish

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

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Input: 1 cucumber strip (a long ribbon made with a vegetable peeler, for garnish

1 cucumber strip ( a long ribbon made with a vegetable peeler , for garnish

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

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Input: 1 ounce overproof (150-proof alcohol) white rum

1 ounce overproof ( 150-proof alcohol ) white rum

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

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Input: 1 ounce amaro


Input: 1/4 ounce lemon juice


Input: 3/4 ounce simple syrup


Input: Chilled seltzer


Input: 1 lime wedge, for garnish

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

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Input: 1 cup sugar


Input: 1 dozen mini candy bars


Input: 1 1/4 cup flour, more for dredging

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Input: 1 teaspoon baking powder


Input: 1/2 teaspoon kosher salt


Input: 1 cup seltzer


Input: Vegetable oil, for frying


Input: 3 small zucchini, trimmed and sliced into 1/2-thick rounds

3 small zucchini , trimmed and sliced into 1/2-thick rounds

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

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Input: Kosher salt, to taste


Input: Vegetable oil, for frying


Input: 1 cup flour


Input: 2 large eggs, lightly beaten

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Input: 1 cup plain dried bread crumbs

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

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Input: Black pepper, to taste


Input: Lemon wedges, for serving optional

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

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Input: 6 soft-shell crabs, cleaned


Input: Buttermilk, for soaking


Input: Vegetable oil, for frying


Input: 1 cup fine cornmeal


Input: 1 cup flour


Input: Kosher salt


Input: Black pepper


Input: Lemon wedges, for serving optional

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

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Input: Vegetable oil, for frying


Input: 1 cup fine cornmeal


Input: 3/4 cup flour


Input: 1 tablespoon sugar


Input: 1 teaspoon kosher salt, more for seasoning

1 teaspoon kosher salt , more for seasoning

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Input: 1/2 teaspoon baking powder


Input: 1 cup whole milk


Input: 1 large egg


Input: 8 hot dogs, cut into 1/2-inch pieces

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Input: 2 pounds small new potatoes, each 1 1/2 to 2 inches in diameter

2 pounds small new potatoes , each 1$1/2 to 2 inches in diameter

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Input: 1/4 cup olive oil


Input: Salt


Input: pepper


Input: 1 rosemary sprig


Input: A few thyme sprigs


Input: A few sage sprigs


Input: 1 head of garlic, cloves separated but not peeled

1 head of garlic , cloves separated but not peeled

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Input: 3 tablespoons chopped flat-leaf parsley


Input: 6 thick slices country-style bread (about 10 ounces total)

6 thick slices country-style bread ( about 10 ounces total )

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Input: 6 ounces bittersweet chocolate (preferably 60 percent cocoa, coarsely grated. A Microplane is not essential, but it helps.)

6 ounces bittersweet chocolate ( preferably 60 percent cocoa , coarsely grated. A Microplane is not essential , but it helps. )

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

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


Input: 1/4 cup olive oil


Input: 1/2 teaspoon sea salt


Input: 1/4 cup olive oil


Input: 1 tablespoon minced garlic


Input: 1 teaspoon sweet paprika


Input: 2 tablespoons all-purpose flour


Input: Salt


Input: black pepper


Input: 1/4 cup chopped fresh parsley


Input: 3 pounds medium mussels, well scrubbed

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Input: 6 tablespoons olive oil


Input: 6 medium all-purpose potatoes, peeled and cut into 1/2-inch slices

6 medium all-purpose potatoes , peeled and cut into 1/2-inch slices

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Input: 6 medium ripe tomatoes, cored and cut into 1/4-inch slices

6 medium ripe tomatoes , cored and cut into 1/4-inch slices

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

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Input: 3 medium onions, thinly sliced

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Input: Salt


Input: black pepper


Input: 9 unpeeled garlic cloves, crushed

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

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Input: 6 fresh thyme sprigs, plus more for garnish

6 fresh thyme sprigs , plus more for garnish

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

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Input: 6 fresh rosemary sprigs, plus more for garnish

6 fresh rosemary sprigs , plus more for garnish

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Input: 6 whole small sea bass or other fish about 4 pounds total, scaled and gutted

6 whole small sea bass or other fish about 4 pounds total , scaled and gutted

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Input: 3 tablespoons extra virgin olive oil

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Input: 1/2 cup finely chopped onion


Input: 1 12-ounce bag frozen edamame (or use 2 heaped cups unfrozen), simmered for five minutes in lightly salted water and drained

1 12-ounce bag frozen edamame ( or use 2 heaped cups unfrozen ) , simmered for five minutes in lightly salted water and drained

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

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

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Input: 2 eggs


Input: 1/3 cup milk (1 percent or 2 percent)

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

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Input: 2 tablespoons brandy (optional; if not using, add 2 more tablespoons milk)

2 tablespoons brandy ( optional; if not using , add 2 more tablespoons milk )

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

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Input: 2 teaspoons yeast extract, like Vegemite, Savorex or Marmite

2 teaspoons yeast extract , like Vegemite , Savorex or Marmite

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

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Input: 2 teaspoons tamari soy sauce


Input: 2 garlic cloves


Input: 1 teaspoon fresh thyme leaves, chopped, or 1/2 teaspoon dried thyme

1 teaspoon fresh thyme leaves , chopped , or 1/2 teaspoon dried thyme

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

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Input: 1/8 teaspoon ground allspice


Input: 1/8 teaspoon ground ginger


Input: 1/4 teaspoon salt (more to taste)

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

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Input: 1/4 teaspoon freshly ground pepper


Input: 1 cup brown lentils, picked over and rinsed

1 cup brown lentils , picked over and rinsed

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

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Input: 1 quart water


Input: 1 bay leaf


Input: 1 medium onion


Input: 4 garlic cloves, 2 crushed, 2 minced

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

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Input: Salt to taste


Input: 2 tablespoons peanut oil or canola oil

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Input: 1/4 teaspoon cayenne (more to taste)

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Input: 1/2 teaspoon ground turmeric


Input: 1 tablespoon cumin seeds, toasted and coarsely ground

1 tablespoon cumin seeds , toasted and coarsely ground

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

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Input: 1 teaspoon black or yellow mustard seeds

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

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Input: 1 tablespoon tomato paste


Input: 2 eggs


Input: 2 tablespoons extra virgin olive oil

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Input: 1/4 cup chopped cilantro


Input: 4 teaspoons lemon or lime juice

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Input: 1 can black beans, rinsed, or preferably 1 2/3 cups cooked black beans

1 can black beans , rinsed , or preferably 1$2/3 cups cooked black beans

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

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Input: 1/4 cup extra virgin olive oil

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

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Input: 1/2 cup finely chopped onion


Input: 3 garlic cloves, minced


Input: 2 teaspoons cumin seeds, ground

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Input: 1 teaspoon mild chili powder


Input: 2 eggs


Input: 1/4 cup finely chopped cilantro


Input: Salt to taste about 3/4 teaspoon

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

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Input: Freshly ground pepper to taste

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


Input: 1 can red beans, rinsed, or 1 2/3 cups cooked red beans

1 can red beans , rinsed , or 1$2/3 cups cooked red beans

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

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: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely chopped onion


Input: 1 cup finely diced red pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 serrano chili, minced


Input: 3 garlic cloves, minced


Input: 1/2 pound grated tomatoes or 1/2 14-ounce can chopped tomatoes with juice

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


Input: 1/4 to 1/2 teaspoon cayenne (to taste)

1/4 to 1/2 teaspoon cayenne ( to taste )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 eggs


Input: 2 tablespoons lemon juice


Input: Salt to taste about 3/4 teaspoon

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: 1 3/4 pounds young fava beans in their pods about 1 1/2 cups shelled

1$3/4 pounds young fava beans in their pods about 1$1/2 cups shelled

B-QTY O B-NAME I-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 NoCAP

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


Input: Salt


Input: pepper


Input: 3/4 pound dried penne


Input: 4 large egg yolks


Input: 2 1/2 ounces pecorino, grated about 1 cup, plus extra for serving

2$1/2 ounces pecorino , grated about 1 cup , plus extra for serving

B-QTY O 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: 1 1/2 cups fresh or frozen shelled peas

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons unsalted butter


Input: A small handful of chives, finely snipped or sliced

A small handful of chives , finely snipped or sliced

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons mild honey


Input: 6 plump figs, trimmed and halved

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 1/2 tablespoons unsalted butter


Input: 4 fresh thyme sprigs, plus extra leaves for garnish

4 fresh thyme sprigs , plus extra leaves for garnish

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons crème fraîche


Input: 24 littleneck clams, well scrubbed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup extra virgin olive oil, plus more to brush on clams

3/4 cup extra virgin olive oil , plus more to brush on clams

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

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

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


Input: Juice of 1 lemon


Input: 8 cloves garlic, peeled and thinly sliced lengthwise remove any green shoots in center

8 cloves garlic , peeled and thinly sliced lengthwise remove any green shoots in center

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

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

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


Input: 1/2 teaspoon hot pepper flakes


Input: 4 Treviso radicchios or 2 to 4 small round radicchios, halved lengthwise, or 1 large round one, quartered

4 Treviso radicchios or 2 to 4 small round radicchios , halved lengthwise , or 1 large round one , quartered

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

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

NoCAP YesCAP 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


Input: 1/4 cup extra virgin olive oil, plus more as needed

1/4 cup extra virgin olive oil , plus more as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons balsamic vinegar, plus more as needed

2 tablespoons balsamic vinegar , plus more as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse sea salt


Input: black pepper


Input: 2 anchovy fillets or to taste, drained

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: 2 tablespoons olive paste or tapenade

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound sugar-snap peas


Input: 2 tablespoons Dijon mustard


Input: 3 tablespoons red-wine vinegar, plus more for serving

3 tablespoons red-wine vinegar , plus more for serving

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 teaspoons coarse sea salt


Input: 3/4 teaspoon pepper, plus more for serving

3/4 teaspoon pepper , plus more for serving

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: 1/2 cup extra virgin olive oil, plus more for serving

1/2 cup extra virgin olive oil , plus more for serving

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound new fingerling or small yellow potatoes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds large shrimp, peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup loosely packed mint leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup coarsely grated young pecorino (or 1/2 cup aged)

3/4 cup coarsely grated young pecorino ( or 1/2 cup aged )

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

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

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


Input: Crusty bread, for serving


Input: 1 tablespoon neutral oil


Input: 1 teaspoon chili powder


Input: Salt


Input: black pepper


Input: 1 pound jicama, peeled and cut into 1/2-inch slices

1 pound jicama , peeled and cut into 1/2-inch slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces queso fresco cheese, crumbled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Lime wedges for serving


Input: 2 teaspoons curry powder


Input: 1 teaspoon ground cumin


Input: 1 teaspoon ground coriander


Input: Salt


Input: black pepper


Input: 2 pounds sweet potatoes, peeled and cut lengthwise into 1/2-inch slices

2 pounds sweet potatoes , peeled and cut lengthwise into 1/2-inch slices

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

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

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


Input: 2 tablespoons neutral oil, like grapeseed or corn

2 tablespoons neutral oil , like grapeseed or corn

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Lime wedges for serving


Input: 2 medium or 1 large eggplant 11/2 to 2 pounds, cut into 1/2-inch slices

2 medium or 1 large eggplant 11/2 to 2 pounds , cut into 1/2-inch slices

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

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

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


Input: 3 tablespoons neutral oil, like grapeseed or corn, or more as needed

3 tablespoons neutral oil , like grapeseed or corn , or more as needed

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

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

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


Input: 1 tablespoon sesame oil


Input: Salt


Input: black pepper


Input: 1/2 cup miso


Input: 1/4 cup honey


Input: 1/4 cup hot water


Input: 1/2 cup soy sauce


Input: 1/2 cup mirin (or 1/4 cup honey mixed with 1/4 cup water)

1/2 cup mirin ( or 1/4 cup honey mixed with 1/4 cup water )

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

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

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


Input: 1 tablespoon minced or grated fresh ginger

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon minced garlic


Input: 2 tablespoons chopped scallions


Input: 1 small green or white cabbage, cored and cut crosswise into 11/2-inch slices

1 small green or white cabbage , cored and cut crosswise into 11/2-inch slices

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

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

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


Input: 2 tablespoons neutral oil, like grapeseed or corn

2 tablespoons neutral oil , like grapeseed or corn

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: black pepper


Input: Lemon wedges for serving


Input: 1 tablespoon neutral oil, like grapeseed or corn

1 tablespoon neutral oil , like grapeseed or corn

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 teaspoon chili powder


Input: Salt


Input: black pepper


Input: 1 pound jicama, peeled and cut into 1/2-inch slices

1 pound jicama , peeled and cut into 1/2-inch slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces queso fresco cheese, crumbled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Lime wedges for serving


Input: 1/4 cup peanut oil


Input: 1/4 cup freshly squeezed lime juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

2 tablespoons chopped fresh mint , plus more for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 fresh hot red chili like Thai, seeded and minced

1 fresh hot red chili like Thai , seeded and minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fish sauce


Input: 1/2 teaspoon sugar


Input: Salt


Input: lots of black pepper


Input: 4 large portobello mushrooms, stems removed

4 large portobello mushrooms , stems removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small watermelon


Input: 1/4 cup olive oil


Input: 1 tablespoon minced onion


Input: Salt


Input: black pepper


Input: 4 ounces mozzarella, Monterey Jack, Gruyère or other melting cheese, grated or sliced

4 ounces mozzarella , Monterey Jack , Gruyère or other melting cheese , grated or sliced

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

NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP YesCAP 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 duck breast (magret)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon Chinese five-spice powder


Input: Salt


Input: pepper


Input: Juice and grated zest of 1 orange

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup hoisin sauce


Input: 1 tablespoon sherry vinegar


Input: Grated zest of 2 medium oranges

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Grated zest of 1 large lime

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Grated zest of 1 large lemon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon ground cinnamon


Input: 1/8 teaspoon nutmeg, preferably freshly grated

1/8 teaspoon nutmeg , preferably freshly grated

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 section of a star anise pod, crushed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon dried lavender flowers


Input: 2 teaspoons minced ginger


Input: 1 one-and-a-half-inch piece vanilla bean, split

1 one-and-a-half-inch piece vanilla bean , split

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon citric acid (available at health food stores, or canning supply stores or kingarthurflour.com)

1/4 teaspoon citric acid ( available at health food stores , or canning supply stores or kingarthurflour.com )

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

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 cups plus 2 tablespoons sugar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon (packed) light brown sugar

1 tablespoon ( packed ) light brown sugar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 teaspoon caramel color powder, optional available at kingarthurflourcom

3/4 teaspoon caramel color powder , optional available at kingarthurflourcom

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup unsalted walnut halves, toasted

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup maple syrup, preferably dark amber or grade B, plus more as needed

1 cup maple syrup , preferably dark amber or grade B , plus more as needed

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

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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups very ripe pineapple chunks

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Lemon juice, if needed


Input: Granulated sugar, if needed


Input: 1/2 cup heavy cream


Input: 2 teaspoons confectioner’s sugar


Input: 1/2 gallon banana ice cream, preferably homemade; or use chocolate or coffee flavor

1/2 gallon banana ice cream , preferably homemade; or use chocolate or coffee flavor

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

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

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


Input: 6 large bone-in chicken thighs


Input: Salt


Input: pepper


Input: 1 two-inch piece of ginger, peeled and thickly sliced

1 two-inch piece of ginger , peeled and thickly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 garlic cloves, sliced


Input: 3 star anise


Input: 4 scallions, 2 whole and 2 slivered

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons chopped cilantro


Input: 1 jalapeño, thinly sliced, optional

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons roasted sesame oil


Input: Lime wedges, for serving


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, quartered lengthwise, then cut across the grain into thin slices

1 medium onion , quartered lengthwise , then cut across the grain into thin slices

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

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

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


Input: 1 1/2 pounds fennel, trimmed, quartered, cored, and cut across the grain into thin slices

1$1/2 pounds fennel , trimmed , quartered , cored , and cut across the grain into thin slices

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

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

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


Input: Salt


Input: freshly ground pepper


Input: 3 garlic cloves, minced


Input: 1 teaspoon fresh lemon juice


Input: 1 ounce Italian or French bread, crusts removed

1 ounce Italian or French bread , crusts removed

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

NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons red wine vinegar, Champagne vinegar or sherry vinegar

2 tablespoons red wine vinegar , Champagne vinegar or sherry vinegar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 garlic clove, halved, green shoot removed

1 garlic clove , halved , green shoot removed

B-QTY B-NAME B-UNIT 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: 1 cup, tightly packed, flat-leaf parsley leaves

1 cup , tightly packed , flat-leaf parsley leaves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon mint or basil leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons capers


Input: 1 hard-boiled egg yolk


Input: 3/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: freshly ground pepper


Input: 2 to 2 1/4 pounds 4 large or 6 medium red peppers, roasted or grilled

2 to 2$1/4 pounds 4 large or 6 medium red peppers , roasted or grilled

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

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

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


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, finely chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large garlic cloves, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 1 fresh basil sprig


Input: 1/4 teaspoon red chili flakes


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds sweet onions, quartered lengthwise, then cut across the grain in thin slices

2 pounds sweet onions , quartered lengthwise , then cut across the grain in thin slices

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

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

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


Input: Salt


Input: freshly ground pepper


Input: 2 to 3 garlic cloves, minced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme

2 teaspoons fresh thyme leaves , or 1 teaspoon dried thyme

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon capers, drained, rinsed and finely chopped

1 tablespoon capers , drained , rinsed and finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 24 baby artichokes, about 3 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1 lemon


Input: Olive oil


Input: Salt


Input: pepper


Input: Red pepper flakes


Input: 4 garlic cloves, chopped fine

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons chopped flat-leaf parsley


Input: Coarse sea salt


Input: Lemon wedges or red wine vinegar, for serving

Lemon wedges or red wine vinegar , for serving

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 cherries, pitted about 3 ounces

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 almond meal, also called almond flour or almond powder 3/4 ounce

1/4 cup almond meal , also called almond flour or almond powder 3/4 ounce

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT B-NAME I-COMMENT I-COMMENT B-NAME 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: 1/4 teaspoon almond extract


Input: 1/2 cup almond beverage or milk

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 plum or peach


Input: 1 teaspoon agave nectar


Input: 3 ice cubes


Input: 1 1/2 teaspoons salt


Input: 1 teaspoon pepper


Input: 1 teaspoon chili powder


Input: 1/2 teaspoon cayenne


Input: 1 teaspoon ground ginger


Input: 1 teaspoon garlic powder


Input: 1/2 teaspoon sugar


Input: 2 teaspoons mango powder or finely grated orange zest

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 chicken drumsticks, skinned


Input: 3 teaspoons Worcestershire sauce


Input: 3 teaspoons red wine vinegar


Input: 1/4 cup heavy cream


Input: Salt


Input: 2 ounces reposado tequila


Input: 1 ounce Cointreau


Input: 1 ounce fresh lime juice


Input: 3/4 ounce fresh orange juice


Input: 1/2 ounce olive brine


Input: 2 olives


Input: 1 1/2 pounds cherries, stemmed and pitted about 5 cups

1$1/2 pounds cherries , stemmed and pitted about 5 cups

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sugar


Input: 1 tablespoon fresh lemon juice


Input: 1 tablespoon sifted all-purpose flour


Input: 1/4 teaspoon almond extract


Input: 1/2 cup whole-wheat pastry flour


Input: 1/2 cup almond meal, also called almond flour or almond powder 1 1/2 ounces

1/2 cup almond meal , also called almond flour or almond powder 1$1/2 ounces

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT B-NAME I-COMMENT I-COMMENT B-NAME 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 cup fine cornmeal


Input: 2 teaspoons baking powder


Input: 1/2 teaspoon baking soda


Input: 1/4 cup sugar


Input: 1/4 teaspoon salt


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

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

B-QTY O 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: 2/3 cup buttermilk


Input: 1/2 cup steel-cut oatmeal, preferably the quick-cooking variety

1/2 cup steel-cut oatmeal , preferably the quick-cooking variety

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: Salt to taste


Input: 1 1/2 cups water


Input: 1 to 2 teaspoons honey, brown sugar or agave nectar

1 to 2 teaspoons honey , brown sugar or agave nectar

B-QTY O O O B-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: 1 to 2 tablespoons pistachios, lightly toasted

1 to 2 tablespoons pistachios , lightly toasted

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 ounces cherries 12 to 14, depending on the size, pitted and halved

3 ounces cherries 12 to 14 , depending on the size , pitted and halved

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

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

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


Input: Milk or almond beverage as desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 cups water


Input: 1/2 cup sugar


Input: 1/2 cup red wine


Input: 1/4 teaspoon salt


Input: Grated zest of 1/2 lemon

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


Input: 1 1/2 pounds sweet, dark cherries

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup drained yogurt


Input: 15 ounces ruby port


Input: 2 ounces pomegranate molasses


Input: 3 1/2 ounces simple syrup (see note)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 ounce fresh lemon juice


Input: 5 dashes orange bitters


Input: 3 dashes Angostura bitters


Input: 12 strips lemon peel, pith removed, for garnish

12 strips lemon peel , pith removed , for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 ounces flavorful white rum


Input: 1/2 ounce ruby port


Input: 1/2 ounce Clément Créole Shrubb or Grand Marnier

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

NoCAP NoCAP YesCAP YesCAP YesCAP NoCAP YesCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 ounce fresh lime juice


Input: 1/2 teaspoon superfine sugar


Input: 1 tablespoon fresh lemon juice


Input: 1 ounce V.S.O.P. Cognac


Input: 2 ounces ruby port


Input: Orange wheel for garnish


Input: raspberries for garnish


Input: 1/2 cup bourbon


Input: 1/2 cup aged rum or brandy

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups milk, plus milk frozen into cubes

2 cups milk , plus milk frozen into cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup maple syrup


Input: Grated nutmeg


Input: 2 cups sugar


Input: 2 dozen whole cloves


Input: 2 large cinnamon sticks


Input: 2 cups orange juice


Input: 1/4 cup lemon juice


Input: 1/4 cup lime juice


Input: 1 tablespoon candied ginger, finely chopped

1 tablespoon candied ginger , finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons fresh mint leaves, slivered

2 tablespoons fresh mint leaves , slivered

B-QTY O 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: 1/2 teaspoon spearmint or peppermint extract

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Club soda


Input: 3/4 ounce Aperol


Input: 3/4 ounce St-Germain


Input: 3/4 ounce lime juice


Input: 3/4 ounce rosemary-infused simple syrup (see note)

3/4 ounce rosemary-infused simple syrup ( see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 ounces dry sparkling wine


Input: Rosemary sprig for garnish


Input: 1 ounce aquavit


Input: 1/2 ounce Cynar


Input: 1/2 ounce fresh lemon juice


Input: 1/2 ounce simple syrup


Input: 1 teaspoon apricot preserves


Input: Dry sparkling wine


Input: 1 thin strip of celery


Input: 3 ounces Guinness stout, chilled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 ounces Champagne or other sparkling wine, chilled

3 ounces Champagne or other sparkling wine , chilled

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 lemons


Input: 1 pound superfine sugar


Input: 750-milliliter bottle bourbon or rye


Input: 750-milliliter bottle Cognac


Input: 750-milliliter bottle dark Jamaican rum


Input: 3 bottles Champagne or other sparkling wine

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Nutmeg


Input: 1 liter rye whiskey, preferably Wild Turkey 101

1 liter rye whiskey , preferably Wild Turkey 101

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cinnamon sticks


Input: 8 horehound candy drops (see note)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon whole cloves


Input: 2 tablespoons dried lemon peel (see note)

2 tablespoons dried lemon peel ( see note )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons dried orange peel (see note)

2 tablespoons dried orange peel ( see note )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons dried horehound (see note)

3 tablespoons dried horehound ( see note )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 ounces of syrup from a jar of Luxardo Marasca cherries, or other cherries in syrup (see note)

4 ounces of syrup from a jar of Luxardo Marasca cherries , or other cherries in syrup ( see note )

B-QTY O 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 O O O O

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP 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 NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Lemon peel


Input: 3 ounces dry white wine


Input: 1/2 ounce dry vermouth


Input: 1/2 ounce elderflower liqueur


Input: 1/4 ounce pine liqueur


Input: 1 ounce club soda


Input: 1 ounce dry sparkling wine


Input: 1 slice of grapefruit peel for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces bourbon


Input: 4 ounces fresh satsuma or tangerine juice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces maple syrup


Input: 1 ounces allspice liqueur


Input: 4 pomegranates


Input: Juice of 3 limes


Input: 1 tablespoon brown sugar


Input: 7 ounces aged rum


Input: 10 pieces star anise


Input: 2 cinnamon sticks


Input: 1 teaspoon mulling spices, or any combination of whole allspice, cloves, cardamom pods and dried or fresh orange peel

1 teaspoon mulling spices , or any combination of whole allspice , cloves , cardamom pods and dried or fresh orange peel

B-QTY B-UNIT B-NAME I-NAME O O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT O I-COMMENT I-COMMENT 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: 4 dried figs, sliced


Input: 1 bottle fruity red wine


Input: 2 cups hot chocolate


Input: 3 tablespoons green Chartreuse


Input: 3 tablespoons Cointreau


Input: 1 egg white


Input: 3/4 ounce fresh lime juice


Input: 1 1/2 ounces Angostura bitters


Input: 1 ounce simple syrup


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small onion, finely chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, minced


Input: 1 14-ounce can chopped tomatoes, with juice

1 14-ounce can chopped tomatoes , with juice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch of sugar


Input: Salt


Input: freshly ground pepper


Input: 1 15-ounce can cannellini beans, drained and rinsed

1 15-ounce can cannellini beans , drained and rinsed

B-QTY O O B-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: 4 sage leaves or basil leaves, cut in slivers optional

4 sage leaves or basil leaves , cut in slivers optional

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound pasta, any shape

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

1/4 cup freshly grated Parmesan ( optional )

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup shelled walnuts (2 ounces)

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: 1/4 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 garlic cloves, minced


Input: 4 anchovy fillets, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound spaghetti


Input: 1/4 cup minced flat-leaf parsley


Input: freshly ground pepper


Input: 1/4 cup freshly grated pecorino (optional)

1/4 cup freshly grated pecorino ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 garlic cloves, 2 sliced, 1 minced

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: 1/2 cup fresh bread crumbs


Input: 1/4 teaspoon hot red pepper flakes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 14-ounce can chopped tomatoes, with juice

1 14-ounce can chopped tomatoes , with juice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons capers, rinsed and coarsely chopped

2 tablespoons capers , rinsed and coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup green or black olives, pitted and coarsely chopped 2 ounces

1/2 cup green or black olives , pitted and coarsely chopped 2 ounces

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

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

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


Input: Salt


Input: freshly ground pepper


Input: 3/4 pound spaghetti, preferably a good whole-wheat brand

3/4 pound spaghetti , preferably a good whole-wheat brand

B-QTY B-UNIT B-NAME O 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: 1/4 cup chopped fresh parsley (optional)

1/4 cup chopped fresh parsley ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


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

1/4 cup freshly grated Parmesan ( optional )

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup finely chopped fresh herbs, such as parsley, basil, tarragon, mint and chives

1/2 cup finely chopped fresh herbs , such as parsley , basil , tarragon , mint and chives

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

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

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


Input: Zest of 1 organic lemon, finely chopped

Zest of 1 organic lemon , finely chopped

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

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Input: 1 garlic clove, finely minced

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Input: 2 tablespoons fresh lemon juice


Input: 3 tablespoons extra virgin olive oil

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Input: Salt to taste


Input: 3/4 pound pasta, any type

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Input: 1 cup frozen peas, thawed

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Input: 1/4 cup freshly grated Parmesan or pecorino

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Input: 12 large eggs, separated


Input: 1 cup dark brown sugar


Input: 2 teaspoons pure vanilla extract


Input: 1/2 teaspoon kosher salt, plus pinch

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Input: 2 cups whole milk


Input: 1 cup smoky Scotch whisky


Input: 1/2 cup brandy


Input: 2 cups heavy cream


Input: 4 tablespoons granulated sugar


Input: Grated nutmeg


Input: 1/2 cup soy sauce


Input: 1 tablespoon rice wine


Input: 1 tablespoon sesame oil


Input: 1 tablespoon minced fresh ginger


Input: 1/2 pound shrimp, peeled and deveined

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Input: 1/2 to 3/4 cup fresh cilantro leaves

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Input: 1/4 cup roughly chopped scallions, white parts only

1/4 cup roughly chopped scallions , white parts only

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Input: 10 to 12 round dumpling skins

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Input: Juice of 1 lime


Input: 2 limes, halved


Input: 4 Satsumas, halved (see note)

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Input: 4 sprigs mint, plus extra for garnish

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Input: 1 cup 10 Cane rum


Input: ¼ cup simple syrup


Input: Club soda


Input: 1 bone-in goat shoulder, about 4 pounds look for the meaty Boer breed

1 bone-in goat shoulder , about 4 pounds look for the meaty Boer breed

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Input: Salt


Input: freshly ground black pepper


Input: ½ cup harissa (see recipe here, or use store-bought)

1/2 cup harissa (see recipe here, or use store-bought)

1/2 cup harissa ( see recipe here , or use store-bought )

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Input: 1 large onion, peeled and sliced

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Input: 2 carrots, peeled and sliced

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Input: 4 garlic cloves, smashed


Input: 2 bay leaves


Input: 1 teaspoon coriander seeds or a few sprigs fresh cilantro

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Input: 1 cinnamon stick


Input: 2 tablespoons extra-virgin olive oil


Input: 2 cups low-sodium chicken stock or water

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Input: ½ cup white wine


Input: 1 tablespoon honey


Input: ½ Moroccan preserved lemon, rinsed and inner flesh removed, finely chopped

1/2 Moroccan preserved lemon, rinsed and inner flesh removed, finely chopped

1/2 Moroccan preserved lemon , rinsed and inner flesh removed , finely chopped

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Input: 2 sprigs mint leaves, roughly torn

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Input: 2 ounces dried red chili, such as Nora or Ancho, stemmed and seeded

2 ounces dried red chili , such as Nora or Ancho , stemmed and seeded

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Input: 1 fleshy red bell or pimento pepper

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Input: 1 teaspoon tomato paste


Input: 1 teaspoon red-wine vinegar


Input: Salt to taste


Input: 1 cup extra-virgin olive oil


Input: 2 teaspoons coriander seeds, toasted

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Input: 2 teaspoons cumin seeds, toasted

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Input: ½ teaspoon caraway seeds, toasted

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Input: 3 garlic cloves, peeled


Input: Cayenne pepper to taste


Input: 1 ½ cups white basmati rice


Input: Salt


Input: 3 shallots, peeled and thinly sliced

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Input: 3 tablespoons canola oil


Input: 5 tablespoons butter, plus more for the baking dish

5 tablespoons butter , plus more for the baking dish

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Input: 1 cinnamon stick


Input: 5 cardamom pods


Input: 1 bay leaf


Input: 3 allspice berries


Input: ½  teaspoon peppercorns


Input: 1 small pinch saffron threads


Input: 3 tablespoons whole milk


Input: Salt


Input: freshly ground black pepper


Input: ¼ cup extra-virgin olive oil


Input: 2 pounds goat shoulder, cut into small pieces

2 pounds goat shoulder , cut into small pieces

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