Input: 2 tablespoons chopped parsley, plus a handful of whole leaves

2 tablespoons chopped parsley , plus a handful of whole leaves

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Input: 1 tablespoon chopped mint, plus a handful of whole leaves

1 tablespoon chopped mint , plus a handful of whole leaves

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Input: 1 tablespoon finely chopped preserved lemon

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Input: 1 teaspoon lemon juice


Input: Kosher salt, as needed


Input: Black pepper, as needed


Input: 2 cups labneh or full-fat Greek yogurt

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Input: Sumac, as needed


Input: Grilled pita, for serving


Input: 1 tied boneless lamb shoulder roast, about 4 pounds

1 tied boneless lamb shoulder roast , about 4 pounds

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Input: 1 tablespoon kosher salt


Input: 1 teaspoon ground cumin


Input: 1 teaspoon ground coriander


Input: 1/2 pound young carrots, cut in 2-inch batons

1/2 pound young carrots , cut in 2-inch batons

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Input: 1/2 pound medium turnips


Input: 1 pound zucchini, cut in 2-inch batons

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Input: Cilantro sprigs, for garnish


Input: Pinch of saffron


Input: 4 tablespoons unsalted butter, softened

4 tablespoons unsalted butter , softened

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Input: 1/2 teaspoon ground cumin


Input: 1/2 teaspoon salt


Input: 1 sweet red pepper, roasted, peeled and chopped, about 1/2 cup

1 sweet red pepper , roasted , peeled and chopped , about 1/2 cup

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Input: 1 small garlic clove, smashed to a paste

1 small garlic clove , smashed to a paste

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Input: 1/4 teaspoon cayenne


Input: 1/2 teaspoon ground cumin


Input: 1/2 cup olive oil


Input: Salt to taste


Input: 2 pounds boneless, skinless chicken, turkey or pork cutlets (or use chicken thighs for even more flavor)

2 pounds boneless , skinless chicken , turkey or pork cutlets ( or use chicken thighs for even more flavor )

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Input: 1/2 cup all-purpose flour


Input: 3 large eggs


Input: 2 to 3 cups panko bread crumbs, as needed

2 to 3 cups panko bread crumbs , as needed

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Input: Kosher salt, as needed


Input: Black pepper, as needed


Input: Olive oil, for frying


Input: 5 cups Simple Tomato Sauce (see note)

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Input: 1 cup finely grated Parmesan, preferably Parmigiano-Reggiano

1 cup finely grated Parmesan , preferably Parmigiano-Reggiano

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Input: 1/2 pound fresh mozzarella, torn into bite-size pieces

1/2 pound fresh mozzarella , torn into bite-size pieces

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Input: 3 tablespoons lemon juice


Input: 1 tablespoon sherry vinegar


Input: 3/4 pound small potatoes, preferably fingerlings, scrubbed and sliced about 1/2-inch thick

3/4 pound small potatoes , preferably fingerlings , scrubbed and sliced about 1/2-inch thick

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Input: Salt


Input: Black pepper


Input: 1 pound okra


Input: 1 serrano pepper, seeded if desired, minced

1 serrano pepper , seeded if desired , minced

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Input: 1 shallot, minced, soaked for 5 minutes in cold water, and drained

1 shallot , minced , soaked for 5 minutes in cold water , and drained

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Input: 1 garlic clove, puréed in a mortar and pestle with a pinch of salt

1 garlic clove , puréed in a mortar and pestle with a pinch of salt

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Input: 1/4 cup plain yogurt


Input: 1/4 cup olive oil


Input: 1/4 cup chopped parsley


Input: 1 to 2 ounces crumbled feta for serving (optional)

1 to 2 ounces crumbled feta for serving ( optional )

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Input: 3 tablespoons extra-virgin olive oil


Input: 3 medium-size eggplants, 9 to 10 ounces each

3 medium-size eggplants , 9 to 10 ounces each

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Input: Salt and ground black pepper


Input: 2 ounces Serrano ham or prosciutto, finely diced

2 ounces Serrano ham or prosciutto , finely diced

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Input: 3 large cloves garlic, minced

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Input: 1 tablespoon fresh oregano leaves


Input: 1 cup finely chopped fresh tomatoes

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Input: 1/2 teaspoon Espelette pepper or hot paprika, or to taste

1/2 teaspoon Espelette pepper or hot paprika , or to taste

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Input: 4 ounces ricotta salata, finely diced

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Input: Confectioners' sugar


Input: 1 1/2 ounces El Dorado 15 Year Rum

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Input: 3/4 ounce Carpano Antica


Input: 3/4 ounce Cynar


Input: 1/4 ounce lime juice


Input: 1/3 ounce mint syrup


Input: 1 ounce club soda


Input: 1 lime wheel and 1 mint sprig (for garnish)

1 lime wheel and 1 mint sprig ( for garnish )

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Input: 1 pound skinless fluke fillets


Input: 1 1/3 cups red onion, sliced paper-thin

1$1/3 cups red onion , sliced paper-thin

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Input: 1/3 cup fresh lime juice


Input: ¼ teaspoon salt, or to taste

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Input: Black pepper, to taste


Input: 1 habanero chile, seeded and finely minced

1 habanero chile , seeded and finely minced

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Input: 3 tablespoons/14 grams ground flaxseed

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Input: Coconut oil, for greasing pan

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Input: 3/4 cup/85 grams garbanzo flour

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Input: 1/2 cup/35 grams natural cacao powder

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Input: 1/4 cup/28 grams tapioca flour

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Input: 1 teaspoon cinnamon


Input: 3/4 teaspoon xanthan gum


Input: 1/2 teaspoon fine sea salt


Input: 1/4 teaspoon baking soda


Input: 1 cup/112 grams almond meal

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Input: 1 (3 1/2-ounce/100-gram) bar high-quality chile-infused vegan dark chocolate, coarsely chopped

1 ( 3$1/2-ounce 100-gram ) bar high-quality chile-infused vegan dark chocolate , coarsely chopped

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Input: 1 1/4 cups/245 grams cane sugar

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Input: 1 cup plus 2 tablespoons/252 grams vegan butter (preferably Earth Balance)

1 cup plus 2 tablespoons 252 grams vegan butter ( preferably Earth Balance )

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Input: 1/2 cup/118 milliliters unsweetened almond milk, more as needed

1/2 cup 118 milliliters unsweetened almond milk , more as needed

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Input: 1 teaspoon pure vanilla extract


Input: 1 (9-ounce/255-gram) bag vegan chocolate chips

1 ( 9-ounce 255-gram ) bag vegan chocolate chips

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Input: 3 ounces finely grated Gruyère or comté cheese

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Input: 2 ounces finely grated Parmigiano-Reggiano


Input: 2 cups heavy cream


Input: 2 medium cloves garlic, minced

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Input: 1 tablespoon fresh thyme leaves, roughly chopped

1 tablespoon fresh thyme leaves , roughly chopped

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Input: Kosher salt and black pepper


Input: 4 to 4 1/2 pounds russet potatoes, peeled and sliced 1/8-inch thick on a mandoline slicer (7 to 8 medium, see note)

4 to 4$1/2 pounds russet potatoes , peeled and sliced 1/8-inch thick on a mandoline slicer ( 7 to 8 medium , see note )

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Input: 2 tablespoons unsalted butter


Input: 1 pound skinless fluke fillets


Input: 1 1/3 cups red onion sliced paper-thin

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Input: 1/3 cup fresh lime juice


Input: 1/4 teaspoon salt, or to taste

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Input: Black pepper, to taste


Input: 1 habanero chile, seeded and finely minced

1 habanero chile , seeded and finely minced

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Input: 1 small bunch fresh lemon or regular thyme

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Input: 1 1/2 pounds hake fillets


Input: 1/2 teaspoon fine sea salt, more as needed

1/2 teaspoon fine sea salt , more as needed

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Input: Black pepper


Input: 3 large bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced

3 large bell peppers , preferably 1 red , 1 orange and 1 yellow , thinly sliced

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Input: 4 1/2 tablespoons extra-virgin olive oil, more for drizzling

4$1/2 tablespoons extra-virgin olive oil , more for drizzling

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Input: 1/4 cup pitted, sliced black or green olives, or use a combination

1/4 cup pitted , sliced black or green olives , or use a combination

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Input: 1 teaspoon sherry vinegar


Input: 1 garlic clove, grated


Input: 1 cup loosely packed Italian parsley leaves, chopped

1 cup loosely packed Italian parsley leaves , chopped

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Input: 1/2 pound dried chickpeas, soaked overnight in 4 cups of water

1/2 pound dried chickpeas , soaked overnight in 4 cups of water

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Input: 1 1/2 ounces culantro (1 packed cup),(*see note) plus more for garnish

1$1/2 ounces culantro ( 1 packed cup ) , ( *see note ) plus more for garnish

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Input: Kosher salt


Input: 3 fat cloves garlic, smashed

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Input: 1/4 to 1 habanero chile, to taste

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Input: 1 large russet potato


Input: 1/4 cup vegetable oil


Input: 2 1/2 tablespoons Madras curry powder


Input: 1/2 tablespoon ground turmeric


Input: 1 pound medium shrimp, peeled and deveined

1 pound medium shrimp , peeled and deveined

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Input: 1 teaspoon salt


Input: 1/2 teaspoon turmeric


Input: 1/4 teaspoon cayenne


Input: 1/2 teaspoon black pepper


Input: 1/2 teaspoon grated garlic


Input: 1/2 teaspoon grated ginger


Input: 1/2 teaspoon garam masala


Input: 1 teaspoon green or red chile, minced

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Input: 2 tablespoons chopped cilantro


Input: 2 tablespoons chopped mint


Input: 2 tablespoons lemon juice


Input: 3 tablespoons chickpea flour (besan flour)

3 tablespoons chickpea flour ( besan flour )

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Input: 3 tablespoons rice flour


Input: Vegetable oil for frying


Input: 1/4 cup roughly chopped mint


Input: 2 cups roughly chopped cilantro


Input: 1 small garlic clove, minced

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Input: 1 tablespoon grated ginger


Input: 2 tablespoons brown sugar


Input: 1/2 teaspoon salt


Input: 1/2 teaspoon ground cumin


Input: 1/2 teaspoon chopped green or red chile

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Input: 2 tablespoons lime juice


Input: 1 pound sweet Italian sausage or bulk sausage

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Input: Extra-virgin olive oil


Input: 1 onion, minced


Input: 1 carrot, minced


Input: 1 celery stalk, minced


Input: 1/4 cup minced flat-leaf parsley, plus extra for garnish

1/4 cup minced flat-leaf parsley , plus extra for garnish

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Input: 1 28-ounce can whole tomatoes, preferably San Marzano, with its juice

1 28-ounce can whole tomatoes , preferably San Marzano , with its juice

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

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Input: 1 large sprig fresh thyme


Input: 1 large sprig fresh rosemary


Input: 3 tablespoons tomato paste


Input: Salt


Input: Ground black pepper


Input: 1 pound tubular dried pasta such as mezzi rigatoni, paccheri or penne

1 pound tubular dried pasta such as mezzi rigatoni , paccheri or penne

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

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

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


Input: Freshly grated Parmesan cheese, for garnish, optional

Freshly grated Parmesan cheese , for garnish , optional

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

YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1 8-ounce can of ginger ale

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 ounce fresh lemon juice


Input: Angostura bitters


Input: 1 50-milliliter bottle of Jim Beam bourbon

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

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Input: Lemon wedge, for garnish


Input: 2 tablespoons olive oil


Input: 2 onions, finely chopped


Input: 2 carrots, finely chopped


Input: 2 pounds ground beef


Input: 1 1/2 teaspoons ground cinnamon


Input: 1 tablespoon kosher salt


Input: 1/2 tablespoon black pepper


Input: 1 pound puff pastry, defrosted (see note)

1 pound puff pastry , defrosted ( see note )

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

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Input: 3 large eggs


Input: 3 tablespoons chopped parsley


Input: 3 tablespoons chopped dill


Input: 2 tablespoons sesame seeds


Input: 2 cups granulated sugar


Input: 1/2 vanilla bean, scraped


Input: Zest of 1 lemon


Input: 1 1/2 cups tahini


Input: Pinch kosher salt


Input: 1 cup dried chickpeas


Input: 2 teaspoons baking soda


Input: Juice of 1 1/2 large lemons (about 1/3 cup), more to taste

Juice of 1$1/2 large lemons ( about 1/3 cup ) , more to taste

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

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Input: 2 to 4 cloves garlic, grated

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

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Input: 1 3/4 teaspoons kosher salt, more to taste

1$3/4 teaspoons kosher salt , more to taste

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

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Input: 1 cup sesame tahini


Input: 1/2 teaspoon ground cumin, more to taste

1/2 teaspoon ground cumin , more to taste

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

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Input: Paprika, for serving


Input: Olive oil, for serving


Input: Chopped fresh parsley, for serving

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

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Input: 3 pounds boned leg of lamb, shank portion only

3 pounds boned leg of lamb , shank portion only

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

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Input: 1/4 cup sweet-bean or hoisin sauce

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

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Input: 1 tablespoon soy sauce


Input: 2 tablespoons cornstarch


Input: 2 tablespoons soy sauce


Input: 3 tablespoons ginger wine (made by pinching and soaking 3 slices gingerroot about the size of a quarter in 3  tablespoons rice wine)

3 tablespoons ginger wine ( made by pinching and soaking 3 slices gingerroot about the size of a quarter in 3 tablespoons rice wine )

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

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

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

YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons clear Oriental rice vinegar

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

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Input: 1 teaspoon molasses


Input: 1 tablespoon sugar


Input: 1 cup safflower or corn oil

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Input: 2 tablespoons Oriental sesame oil


Input: 1 whole, boned chicken breast, skin removed, weighing about 1 pound

1 whole , boned chicken breast , skin removed , weighing about 1 pound

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Input: 2 teaspoons minced gingerroot


Input: 2 teaspoons minced scallions


Input: 2 tablespoons rice wine


Input: 1 teaspoon sesame oil


Input: 1/2 teaspoon salt


Input: 1/2 egg white


Input: 4 cups chicken broth


Input: 2 tablespoons rice wine


Input: 1/2 teaspoon salt


Input: 2 tablespoons safflower or corn oil

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

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Input: 10 ounces fresh spinach, trimmed, rinsed thoroughly and drained

10 ounces fresh spinach , trimmed , rinsed thoroughly and drained

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

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Input: 2 tablespoons rice wine


Input: 1/2 teaspoon salt


Input: 2 tablespoons cornstarch


Input: 1/4 cup water


Input: 1 1/2 oz. brandy


Input: 3/4 oz. Calvados


Input: 3/4 oz. sweet Italian vermouth


Input: 3/4 oz. dry gin


Input: 3/4 oz. Cointreau


Input: 3/4 oz. Cocchi Americano


Input: 3/4 oz. fresh lemon juice


Input: Scant teaspoon absinthe


Input: 3/4 oz. Boomsma Oude Fine Old Genever

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Input: 3/4 oz. Cointreau


Input: 3/4 oz. Lillet Blanc


Input: 1/2 oz. fresh lemon juice


Input: 1/4 oz. fresh lime juice


Input: Scant teaspoon of Grande Liqueur de Sapins

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Input: Orange twist


Input: 825 grams or 9-10 cups thinly sliced, white and light green parts of leeks or an equivalent amount of wilted spinach (or sautéed zucchini), completely drained in a dish towel and puréed

825 grams or 9-10 cups thinly sliced , white and light green parts of leeks or an equivalent amount of wilted spinach ( or sautéed zucchini ) , completely drained in a dish towel and puréed

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

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

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


Input: 125 grams butter divided into 100 grams and 25 grams

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Input: 25 grams all-purpose flour


Input: 1 cup whole milk


Input: 1/2 cup grated Parmesan


Input: 6 eggs, separated


Input: 3/4 oz. dry gin


Input: 3/4 oz. Cointreau


Input: 3/4 oz. Cocchi Americano


Input: 3/4 oz. fresh lemon juice


Input: Scant teaspoon absinthe


Input: 2 tablespoons extra-virgin olive oil


Input: 1/2 cup chopped red or yellow onion

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Input: 2 garlic cloves, minced


Input: 1/2 teaspoon red pepper flakes or 1 serrano pepper, minced (seeded if desired)

1/2 teaspoon red pepper flakes or 1 serrano pepper , minced ( seeded if desired )

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

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Input: 1 pound tomatoes, peeled, seeded and chopped

1 pound tomatoes , peeled , seeded and chopped

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Input: 1 teaspoon thyme leaves


Input: Salt


Input: Pinch of sugar


Input: 1/2 pound (about 5 cups, tightly packed) stemmed and coarsely chopped broccoli leaves, Chinese broccoli leaves or collards

1/2 pound ( about 5 cups , tightly packed ) stemmed and coarsely chopped broccoli leaves , Chinese broccoli leaves or collards

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

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


Input: Black pepper


Input: 3/4 pound farfalle or other pasta

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

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Input: 1/2 cup ricotta


Input: 2 tablespoons finely chopped parsley


Input: 1½  pounds various greens and herbs (like chard, kale, broccoli rabe, dill, marjoram, parsley, cilantro, celery tops and scallions, and outer leaves of lettuce or similar greens)

1 1/2  pounds various greens and herbs (like chard, kale, broccoli rabe, dill, marjoram, parsley, cilantro, celery tops and scallions, and outer leaves of lettuce or similar greens)

1$1/2 pounds various greens and herbs ( like chard , kale , broccoli rabe , dill , marjoram , parsley , cilantro , celery tops and scallions , and outer leaves of lettuce or similar greens )

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

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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 NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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


Input: 6 large cloves garlic, unpeeled

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Input: Extra-virgin olive oil


Input: 2 small hot red chiles (dried) or a pinch of crushed red pepper

2 small hot red chiles ( dried ) or a pinch of crushed red pepper

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

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Input: Salt


Input: 1½ tablespoons cumin seeds, toasted in a dry pan until fragrant, then ground

1 1/2 tablespoons cumin seeds, toasted in a dry pan until fragrant, then ground

1$1/2 tablespoons cumin seeds , toasted in a dry pan until fragrant , then ground

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

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Input: 1/4 cup roughly chopped pitted black olives, such as Kalamata, or oil-cured

1/4 cup roughly chopped pitted black olives , such as Kalamata , or oil-cured

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

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Input: Pinch of pimentón (Spanish smoked paprika)

Pinch of pimentón ( Spanish smoked paprika )

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

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Input: Lemon, for final seasoning


Input: Pita or flatbread, for serving

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 ounces Parmesan rinds


Input: 1 bay leaf


Input: 2 sprigs thyme


Input: 3 sprigs parsley


Input: 3 garlic cloves, crushed


Input: Salt


Input: 6 to 7 cups Parmesan broth, as needed

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

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Input: 1/2 teaspoon saffron threads


Input: 2 tablespoons extra-virgin olive oil


Input: 1/2 cup finely chopped onion


Input: Salt


Input: 1 1/2 cups Arborio or Carnaroli rice

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

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Input: 1/2 cup dry white wine


Input: Black pepper


Input: 1 tablespoon butter


Input: 1/3 cup freshly grated Parmesan


Input: 2 tablespoons unsalted butter or ghee

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Input: 1 tablespoon neutral oil, like canola

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Input: 1 teaspoon cumin seeds


Input: 2 cinnamon sticks, approximately 2 inches long

2 cinnamon sticks , approximately 2 inches long

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Input: 2 large white or yellow onions, peeled and finely chopped

2 large white or yellow onions , peeled and finely chopped

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

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Input: 1 2 1/2-inch piece of ginger, peeled and grated or minced

1 2$1/2-inch piece of ginger , peeled and grated or minced

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

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Input: 6 cloves of garlic, peeled and crushed

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Input: 2 green cayenne or jalapeño peppers, stemmed, seeded and cut into half-moons

2 green cayenne or jalapeño peppers , stemmed , seeded and cut into half-moons

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

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Input: Kosher salt, to taste


Input: 3/4 cup plus 2 tablespoons puréed tomatoes

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Input: 2 tablespoons tomato paste


Input: 1 1/2 teaspoons ground cumin


Input: 1/2 teaspoon ground turmeric


Input: 3 tablespoons whole-milk yogurt, plus 1 cup to serve with the meal

3 tablespoons whole-milk yogurt , plus 1 cup to serve with the meal

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

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Input: 1 3/4 to 2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks

1$3/4 to 2 pounds skinless , boneless chicken thighs , cut into 1-inch chunks

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

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Input: 3 tablespoons slivered almonds


Input: 1 teaspoon garam masala


Input: Pinch ground cayenne pepper, or to taste.

Pinch ground cayenne pepper , or to taste.

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 4 cups all-purpose flour, or 500 grams

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Input: 2 tablespoons neutral oil, like canola, plus a teaspoon more

2 tablespoons neutral oil , like canola , plus a teaspoon more

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Input: 4 tablespoons whole-milk yogurt


Input: 1 packet of active dried yeast, or 7 grams

1 packet of active dried yeast , or 7 grams

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Input: 2 teaspoons sugar


Input: 2 teaspoons kosher salt


Input: 1 level teaspoon baking powder


Input: 1 cup whole milk, warmed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large eggs


Input: 1 tablespoon granulated sugar


Input: 2 tablespoons dark brown sugar


Input: 1 1/4 to 1 3/4 cups buttermilk


Input: 3 tablespoons unsalted butter, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon vanilla extract


Input: 1 1/2 cups all-purpose flour


Input: 1/4 cup unsweetened cocoa powder


Input: 1 teaspoon instant espresso or coffee powder

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

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Input: 2 teaspoons baking powder


Input: 1/2 teaspoon kosher salt


Input: 3 1/2 ounces semisweet chocolate, finely chopped

3$1/2 ounces semisweet chocolate , finely chopped

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon or so neutral oil, like canola

1 tablespoon or so neutral oil , like canola

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: Raspberries, for serving


Input: Salted caramel sauce, warmed, for serving

Salted caramel sauce , warmed , for serving

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

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Input: 1 cup granulated sugar


Input: 1/2 cup heavy cream


Input: 2 tablespoons unsalted butter


Input: 3/4 teaspoon kosher salt, or to taste

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

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Input: 3 pounds boneless lamb (or goat) stew meat, cut into 2-inch chunks

3 pounds boneless lamb ( or goat ) stew meat , cut into 2-inch chunks

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

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


Input: 1 tablespoon plus 2 teaspoons curry powder

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

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Input: 1 tablespoon kosher salt, more to taste

1 tablespoon kosher salt , more to taste

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

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Input: 1 teaspoon ground ginger


Input: 1 teaspoon black pepper


Input: 1 large white onion, coarsely chopped

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Input: 2 scallions, coarsely chopped


Input: 4 garlic cloves, smashed and peeled

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

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Input: 1/2 inch fresh ginger, peeled if desired and coarsely chopped

1/2 inch fresh ginger , peeled if desired and coarsely chopped

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

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Input: 4 whole allspice berries


Input: 2 thyme sprigs, leaves stripped

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

4 tablespoons extra-virgin olive oil , more as needed

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

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Input: 1 1/2 cups diced potato


Input: 1 cup diced carrots


Input: 1 to 2 small Scotch bonnet peppers, seeded and chopped

1 to 2 small Scotch bonnet peppers , seeded and chopped

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

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Input: Cooked white rice or coconut rice, for serving (see note)

Cooked white rice or coconut rice , for serving ( see note )

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

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Input: Lime wedges, for serving


Input: Mango chutney or mango pickle, for serving

Mango chutney or mango pickle , for serving

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

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Input: Fresh cilantro leaves, for serving

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

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Input: 3 tablespoons chopped fresh cilantro


Input: 2 pounds pork shoulder (pork butt)

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Input: 1 teaspoon ground coriander


Input: 1 teaspoon five-spice powder


Input: ½ teaspoon hot paprika, preferably Hungarian

1/2 teaspoon hot paprika, preferably Hungarian

1/2 teaspoon hot paprika , preferably Hungarian

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

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Input: Ground black pepper


Input: Salt


Input: ½ cup minced shallots


Input: 1 medium-size apple, peeled, cored and minced

1 medium-size apple , peeled , cored and minced

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Input: 2 cloves garlic, finely chopped

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

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Input: ½ cup oloroso or amontillado sherry

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Input: 1 ½ cup chicken stock, more as needed

1  1/2 cup chicken stock, more as needed

1$1/2 cup chicken stock , more as needed

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

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Input: 1 pound medium-size white turnips (about 4), peeled and quartered

1 pound medium-size white turnips ( about 4 ) , peeled and quartered

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

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Input: 1 ½ tablespoons marjoram leaves


Input: 5 ounces baby spinach leaves or equivalent quantity of larger leaves

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

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Input: 4 eggs


Input: 4 egg yolks


Input: Salt


Input: 1/4 teaspoon grated nutmeg


Input: 1/4 teaspoon black pepper


Input: 3 1/4 cups all-purpose flour


Input: 4 ounces bacon or pancetta, cut crosswise into thin lardons

4 ounces bacon or pancetta , cut crosswise into thin lardons

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

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Input: 4 tablespoons butter


Input: 12 fresh sage leaves


Input: Grated Parmesan


Input: Grated Parmesan


Input: ½ tablespoon fresh thyme leaves


Input: 1/4 cup fresh lime juice


Input: 1 tablespoon seasoned rice vinegar


Input: 1 tablespoon agave syrup


Input: 1 tablespoon fish sauce


Input: Salt to taste (optional; fish sauce is salty)

Salt to taste ( optional; fish sauce is salty )

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

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Input: 3 tablespoons grapeseed oil


Input: 2 tablespoons walnut oil


Input: 1 tablespoon dark sesame oil


Input: 8 cups finely shredded red cabbage (1 medium cabbage, quartered, cored and finely sliced)

8 cups finely shredded red cabbage ( 1 medium cabbage , quartered , cored and finely sliced )

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

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Input: 1/2 cup slivered cilantro leaves with top parts of stems (lay bunch down and cut across the bunch)

1/2 cup slivered cilantro leaves with top parts of stems ( lay bunch down and cut across the bunch )

B-QTY 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 O B-COMMENT O

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: 1 cup julienned radishes


Input: 1 to 2 tablespoons minced fresh ginger, to taste

1 to 2 tablespoons minced fresh ginger , to taste

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

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Input: 1 cup lightly toasted walnut halves

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

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Input: 1/2 cup panko, lightly toasted

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

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Input: 1/4 cup chopped parsley


Input: 3 tablespoons minced garlic


Input: 1 tablespoon lemon zest


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

1/4 cup extra-virgin olive oil , divided

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

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Input: 4  5-ounce pieces cod fillet, about 1 to 1 1/2 inches thick

4 5-ounce pieces cod fillet , about 1 to 1$1/2 inches thick

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

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Input: 1 lemon, quartered


Input: 2 tablespoons medium or hot smoked paprika

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

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Input: Salt


Input: Cracked black pepper


Input: 1/2 pound chouriço, diced medium

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Input: 12 littleneck clams, well washed

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

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Input: 1 bulb fennel, cored and thinly sliced

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

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Input: 1 small red onion, thinly sliced

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

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Input: 2/3 cup pitted green olives, halved

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Input: 1 tablespoon minced garlic


Input: 1 tablespoon Maras pepper (or substitute 2 teaspoons paprika plus 1 teaspoon hot pepper flakes)

1 tablespoon Maras pepper ( or substitute 2 teaspoons paprika plus 1 teaspoon hot pepper flakes )

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Input: 3 tablespoons extra-virgin olive oil


Input: Kosher salt


Input: Cracked black pepper


Input: 1 orange, cut into eighths, but not peeled

1 orange , cut into eighths , but not peeled

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

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Input: 8 smallish (about 5 ounces each) bone-in chicken thighs

8 smallish ( about 5 ounces each ) bone-in chicken thighs

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

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Input: 4 ripe bur firm peaches, halved and pitted

4 ripe bur firm peaches , halved and pitted

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Input: 8 teaspoons honey


Input: ½ teaspoon cinnamon


Input: 1/2 cup dry white wine


Input: 4 ripe but firm peaches, halved and pitted

4 ripe but firm peaches , halved and pitted

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

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Input: 8 teaspoons honey


Input: 1/2 teaspoon cinnamon


Input: Salt, to taste


Input: ½ tablespoon fresh thyme leaves


Input: 1 pound spaghetti, cooked


Input: 8 ounces sharp cheddar, finely grated

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

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Input: 1 15-oz. can dark red kidney beans, drained and rinsed

1 15-oz. can dark red kidney beans , drained and rinsed

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

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Input: 1 small white onion, finely diced

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

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Input: Oyster crackers, for serving


Input: 1 pound masa, either from nixtamalized masa prepared from masa harina or store-bought fresh masa

1 pound masa , either from nixtamalized masa prepared from masa harina or store-bought fresh masa

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

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Input: 1 medium-size bunch of scallions, trimmed and roughly chopped

1 medium-size bunch of scallions , trimmed and roughly chopped

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Input: 1/2 small yellow onion, peeled and roughly chopped

1/2 small yellow onion , peeled and roughly chopped

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

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Input: 4 cloves garlic, peeled


Input: 4 habanero peppers, stemmed and seeded

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Input: 1 serrano pepper, stemmed and seeded

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

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Input: Kosher salt to taste


Input: 2 tablespoons dried thyme


Input: 1 tablespoon garlic powder


Input: 2 tablespoons ground allspice


Input: 1 teaspoon chipotle powder or habanero powder

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

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Input: 1 teaspoon ground black pepper


Input: 1/2 teaspoon chile powder


Input: 1/2 teaspoon onion powder


Input: 1/2 teaspoon smoked Spanish paprika


Input: 1/4 teaspoon ground cinnamon


Input: 1 tablespoon dark brown sugar


Input: 1/4 cup soy sauce


Input: 1/4 cup dark rum


Input: 2 racks baby back ribs


Input: Kosher salt and freshly ground black pepper

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

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Input: 2 tablespoons chopped parsley


Input: 1 1/4 cup/160 grams all-purpose flour

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Input: 1/4 teaspoon/2 grams fine sea salt

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Input: 6 tablespoons/85 grams/3 ounces unsalted European-style butter, chilled, and cut into 1/2-inch pieces

6 tablespoons 85 grams/3 ounces unsalted European-style butter , chilled , and cut into 1/2-inch pieces

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Input: 4 tablespoons/ 57 grams/2 ounces chilled rendered leaf lard, cut into 1/2-inch pieces

4 tablespoons 57 grams/2 ounces chilled rendered leaf lard , cut into 1/2-inch pieces

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Input: 2 to 5 tablespoons/ 30 to 75 milliliters ice water

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

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Input: 4 game hens or poussins, about 1 pound each

4 game hens or poussins , about 1 pound each

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: Salt


Input: 2 teaspoons sumac


Input: ½ teaspoon cinnamon


Input: ½ teaspoon black pepper


Input: 2 tablespoons pomegranate molasses


Input: 2 cups basmati rice, rinsed

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Input: 8 cardamom pods


Input: 8 cloves


Input: 2 tablespoons butter


Input: ¼ cup currants


Input: ½ cup golden raisins


Input: ¼ cup pomegranate seeds


Input: 3 tablespoons lightly toasted pine nuts

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

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Input: Mint sprigs or chopped mint, for garnish

Mint sprigs or chopped mint , for garnish

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

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Input: 4 game hens or poussins, about 1 pound each

4 game hens or poussins , about 1 pound each

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: Salt


Input: 2 teaspoons sumac


Input: ½ teaspoon cinnamon


Input: ½ teaspoon black pepper


Input: 2 tablespoons pomegranate molasses


Input: 2 cups basmati rice, rinsed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 cardamom pods


Input: 8 cloves


Input: 2 tablespoons butter


Input: ¼ cup currants


Input: ½ cup golden raisins


Input: ¼ cup pomegranate seeds


Input: 3 tablespoons lightly toasted pine nuts

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

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Input: Mint sprigs or chopped mint, for garnish

Mint sprigs or chopped mint , for garnish

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

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Input: 1 (15-ounce) package firm tofu, drained

1 ( 15-ounce ) package firm tofu , drained

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

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Input: 2 tablespoons soy sauce


Input: 1 tablespoon Chinese Shaoxing or dry sherry

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

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Input: Juice of 1/2 lime, plus lime wedges for serving

Juice of 1/2 lime , plus lime wedges for serving

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

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Input: 2 teaspoons toasted sesame oil


Input: 2 tablespoons peanut or grapeseed oil

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

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Input: 7 ounces shiitake mushrooms, stems removed and caps thinly sliced (4 cups)

7 ounces shiitake mushrooms , stems removed and caps thinly sliced ( 4 cups )

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Input: 1/4 cup sliced scallion


Input: 1 stalk lemongrass, trimmed, outer leaves removed, inner core finely chopped (optional)

1 stalk lemongrass , trimmed , outer leaves removed , inner core finely chopped ( optional )

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

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Input: 1 (1-inch) knob of ginger root, grated

1 ( 1-inch ) knob of ginger root , grated

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Input: 1 large garlic clove, grated

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

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Input: 1 small red chile, seeded and finely chopped

1 small red chile , seeded and finely chopped

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

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Input: Salt, as needed


Input: 1/2 cup shelled edamame (defrosted if using frozen)

1/2 cup shelled edamame ( defrosted if using frozen )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup chopped soft herbs, such as cilantro, chives or basil

1/4 cup chopped soft herbs , such as cilantro , chives or basil

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

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

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


Input: 1 ounce (about 1 cup) dried porcini mushrooms

1 ounce ( about 1 cup ) dried porcini mushrooms

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups wild rice


Input: Salt to taste


Input: 1/2 cup quinoa


Input: 1/2 pound kale or Swiss chard leaves, washed and coarsely chopped (you should have about 8 cups leaves; no need to chop if using bagged greens)

1/2 pound kale or Swiss chard leaves , washed and coarsely chopped ( you should have about 8 cups leaves; no need to chop if using bagged greens )

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

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

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

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


Input: 2 tablespoons extra-virgin olive oil, more for greasing baking dish

2 tablespoons extra-virgin olive oil , more for greasing baking dish

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: 3 or 4 shallots, finely chopped (about 3/4 cup)

3 or 4 shallots , finely chopped ( about 3/4 cup )

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

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

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


Input: 2 garlic cloves, minced


Input: 1 cup chopped celery


Input: 1 pound fresh cremini or wild mushrooms, trimmed and quartered

1 pound fresh cremini or wild mushrooms , trimmed and quartered

B-QTY B-UNIT B-NAME I-NAME I-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: 1/2 cup dry white wine


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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons chopped fresh sage


Input: Black pepper, to taste


Input: 1/2 cup chopped flat-leaf parsley


Input: 1/2 cup coarsely chopped walnuts


Input: 1 tablespoon walnut oil


Input: 2 tablespoons grapeseed oil


Input: 1 medium onion, minced

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


Input: 2 garlic cloves, minced


Input: 1 tablespoon plus 1 teaspoon minced fresh ginger

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 teaspoons yellow mustard seeds


Input: 2 teaspoons cumin seeds


Input: 1/2 teaspoon turmeric


Input: 1 medium butternut squash (about 1 1/2 pounds), peeled, seeded and diced (about 5 cups diced squash)

1 medium butternut squash ( about 1$1/2 pounds ) , peeled , seeded and diced ( about 5 cups diced squash )

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

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

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


Input: 1 cup red lentils, rinsed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: Black pepper


Input: 2 teaspoons butter or ghee


Input: Plain yogurt, for garnish


Input: Chopped cilantro, for garnish (optional)

Chopped cilantro , for garnish ( optional )

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

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Input: 10 whole graham crackers (approximately 5.5 ounces)

10 whole graham crackers ( approximately 5.5 ounces )

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

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons sugar


Input: 4 tablespoons melted melted coconut oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon plain soy milk or almond milk

B-QTY B-UNIT B-COMMENT B-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: 3/4 cup sugar


Input: 1 pound silken tofu


Input: 8 ounces high-quality bittersweet or semisweet chocolate, melted (at least 60%)

8 ounces high-quality bittersweet or semisweet chocolate , melted ( at least 60% )

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

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

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


Input: 1 teaspoon vanilla extract


Input: 1 1/2 teaspoons ground cinnamon


Input: 1/4 teaspoon cayenne powder, or more to taste

1/4 teaspoon cayenne powder , or more to taste

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon salt


Input: 2 1/2 to 3 pounds medium-starch potatoes, such as Yukon Gold, peeled and quartered

2$1/2 to 3 pounds medium-starch potatoes , such as Yukon Gold , peeled and quartered

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

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

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


Input: 12 whole garlic cloves, peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt


Input: 1/2 cup fine yellow cornmeal


Input: 3 tablespoons finely chopped fresh parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large egg


Input: 1 large egg yolk


Input: 2 tablespoons whole milk


Input: 1 tablespoon olive oil, more for frying

1 tablespoon olive oil , more for frying

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: Black pepper


Input: 2 cups cilantro leaves


Input: 1 cup flat-leaf parsley leaves


Input: 1 cup small dill sprigs


Input: 1 cup basil or mint leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup arugula leaves


Input: 2 cups purslane, mâche or hearts of Boston lettuce leaves

2 cups purslane , mâche or hearts of Boston lettuce leaves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons unsalted butter


Input: 1 cup sliced almonds


Input: Salt and coarsely ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: ¼ teaspoon red chile flakes or 1/2 teaspoon crushed pink peppercorns (optional)

1/4 teaspoon red chile flakes or 1/2 teaspoon crushed pink peppercorns (optional)

1/4 teaspoon red chile flakes or 1/2 teaspoon crushed pink peppercorns ( optional )

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

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

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


Input: 3 tablespoons lemon juice, more to taste

3 tablespoons 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: 2 tablespoons olive oil, 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 1/4 cup/160 grams all-purpose flour

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon/2 grams fine sea salt

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons/85 grams/3 ounces unsalted European-style butter, chilled and cut into 1/2-inch pieces

6 tablespoons 85 grams/3 ounces unsalted European-style butter , chilled and cut into 1/2-inch pieces

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


Input: 4 tablespoons/57 grams/2 ounces chilled rendered leaf lard, cut into 1/2-inch pieces

4 tablespoons 57 grams/2 ounces chilled rendered leaf lard , cut into 1/2-inch pieces

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

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


Input: 2 to 5 tablespoons/30 to 75 milliliters ice water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups/8 ounces/266 grams fresh or frozen cranberries

2 cups 8 ounces 266 grams fresh or frozen cranberries

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup/200 grams granulated sugar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 stick/4 ounces/113 grams unsalted butter

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup/133 grams dark brown sugar

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

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Input: 1/2 cup/120 milliliters whole milk

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup/120 milliliters maple syrup

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup/60 milliliters molasses


Input: 1 1/2 cups/185 grams all-purpose flour

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon/5 grams ground ginger

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon/1 gram ground cinnamon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon/3 grams baking powder

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon/3 grams kosher salt

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon/1 gram baking soda

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon black pepper


Input: 2 large eggs, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon/14 grams grated fresh ginger (from 1-inch piece)

1 tablespoon 14 grams grated fresh ginger ( from 1-inch piece )

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

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

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


Input: 4 tablespoons butter, at room temperature, plus 4 tablespoons melted butter for brushing dough

4 tablespoons butter , at room temperature , plus 4 tablespoons melted butter for brushing dough

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT B-QTY B-UNIT I-COMMENT B-NAME B-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: 2 tablespoons sugar


Input: 2 teaspoons salt


Input: 2 cups warm milk


Input: 1 package dry yeast


Input: 6 cups white flour, approximately

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 (10- to 12-pound) whole turkey

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 8 pounds bone-in turkey parts (see notes)

8 pounds bone-in turkey parts ( see notes )

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: 4 1/2 tablespoons kosher salt


Input: 2 tablespoons black pepper


Input: 1/2 teaspoon allspice


Input: 6 garlic cloves, grated on a microplane or minced

6 garlic cloves , grated on a microplane or minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Finely grated zest of 2 lemons

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Finely grated zest of 2 oranges (save the oranges for juicing)

Finely grated zest of 2 oranges ( save the oranges for juicing )

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

YesCAP 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


Input: 2 bunches rosemary


Input: 1 bunch thyme


Input: 3 white onions, peeled, halved and sliced

3 white onions , peeled , halved and sliced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large carrots, peeled and sliced into 1/2-inch coins

4 large carrots , peeled and sliced into 1/2-inch coins

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 celery stalks, sliced 1/2-inch thick

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 apples, cored and sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Dry white wine, as needed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup melted butter or olive oil

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound wild mushrooms, cut into large bite-size pieces (a mix of chanterelles, oyster mushrooms and maitake is nice)

1 pound wild mushrooms , cut into large bite-size pieces ( a mix of chanterelles , oyster mushrooms and maitake is nice )

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

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

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

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


Input: 1/2 cup extra-virgin olive oil


Input: 1 teaspoon kosher salt, more as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon black pepper, as needed

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound brussels sprouts, trimmed and halved

1 pound brussels sprouts , trimmed and halved

B-QTY 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: 2 large shallots, peeled and thinly sliced

2 large shallots , peeled 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 2-inch piece cinnamon stick


Input: 6 ounces roasted and peeled chestnuts (1 cup; jarred, vacuum packed or freshly roasted), crumbled

6 ounces roasted and peeled chestnuts ( 1 cup; jarred , vacuum packed or freshly roasted ) , crumbled

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

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

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


Input: 1/4 cup brandy


Input: 1 1/2 tablespoons cider vinegar, more as needed

1$1/2 tablespoons cider vinegar , more as needed

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

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Input: 1/4 cup chopped soft herbs, such as dill, tarragon, chives and parsley

1/4 cup chopped soft herbs , such as dill , tarragon , chives and parsley

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

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

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


Input: 1/2 cup extra-virgin olive oil


Input: 1/2 small onion, finely chopped (1/2 cup)

1/2 small onion , finely chopped ( 1/2 cup )

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

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YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 ounces baby portobello mushrooms, finely chopped (1 cup)

4 ounces baby portobello mushrooms , finely chopped ( 1 cup )

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


Input: 1/2 cup all-purpose flour


Input: 4 to 5 cups vegetable stock, preferably homemade, as needed

4 to 5 cups vegetable stock , preferably homemade , as needed

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

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Input: 1 teaspoon soy sauce, more to taste

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Input: 1/2 teaspoon kosher salt


Input: 1/4 teaspoon black pepper


Input: 2 medium-size winter squash (such as butternut, delicata, Hubbard or a combination) peeled, seeded and cubed (about 8 cups cubes)

2 medium-size winter squash ( such as butternut , delicata , Hubbard or a combination ) peeled , seeded and cubed ( about 8 cups cubes )

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Input: ¼ cup all-purpose flour


Input: 1/8 teaspoon cornstarch


Input: 2 teaspoons ground ginger


Input: 1 teaspoon salt, more to taste

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Input: ½ teaspoon black pepper, more to taste

1/2 teaspoon black pepper, more to taste

1/2 teaspoon black pepper , more to taste

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Input: 4 to 6 garlic cloves, minced

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Input: ½ cup finely chopped parsley


Input: 2 tablespoons finely chopped fresh rosemary

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Input: 1/3 cup plus 2 tablespoons olive oil

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Input: 6 to 8 cups canola oil

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Input: 2 unripe (green) plantains, peeled and sliced into 1-inch thick rounds

2 unripe ( green ) plantains , peeled and sliced into 1-inch thick rounds

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Input: 2 garlic cloves, peeled


Input: 1 tablespoon adobo seasoning


Input: 1/4 cup pork rinds (see note)

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Input: 2 tablespoons unsalted butter, preferably cultured butter

2 tablespoons unsalted butter , preferably cultured butter

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Input: 1 tablespoon extra-virgin olive oil


Input: 4 garlic cloves, smashed to a paste in a mortar (about 2 tablespoons)

4 garlic cloves , smashed to a paste in a mortar ( about 2 tablespoons )

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Input: 3/4 pound jumbo shrimp (21 to 25) or 4 tiger shrimp, cleaned, peeled and deveined

3/4 pound jumbo shrimp ( 21 to 25 ) or 4 tiger shrimp , cleaned , peeled and deveined

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Input: 1/3 cup white wine


Input: Juice of half a lemon (about 2 tablespoons)

Juice of half a lemon ( about 2 tablespoons )

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Input: Kosher salt and black pepper


Input: Chopped cilantro, for garnish

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Input: 5 pounds bone-in chicken thighs or chicken leg quarters

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Input: 1 Scotch bonnet pepper (or use habanero)

1 Scotch bonnet pepper ( or use habanero )

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Input: 1/2 cup unsalted butter (1 stick), at room temperature

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

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Input: 2 garlic cloves, minced


Input: 1 teaspoon thyme leaves


Input: 1 pinch ground allspice


Input: 1 cup red bell pepper, stemmed, seeded and julienned (about 1 small pepper)

1 cup red bell pepper , stemmed , seeded and julienned ( about 1 small pepper )

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Input: 1 cup green bell pepper, stemmed, seeded and julienned (about 1 small pepper)

1 cup green bell pepper , stemmed , seeded and julienned ( about 1 small pepper )

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Input: 1 cup chayote, julienned (or use English cucumbers with the seeds removed)

1 cup chayote , julienned ( or use English cucumbers with the seeds removed )

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Input: 1 cup Spanish onion, julienned (about 1/2 medium onion)

1 cup Spanish onion , julienned ( about 1/2 medium onion )

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