Input: 1/2 teaspoon salt


Input: 1 1/2 cups superfine sugar


Input: 3 teaspoons cornstarch


Input: 6 egg whites


Input: 1 teaspoon red-pepper flakes, or more to taste

1 teaspoon red-pepper flakes , or more to taste

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Input: 1 small bunch fresh mint, chopped

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Input: 1 large green pepper, seeds removed, chopped

1 large green pepper , seeds removed , chopped

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Input: 4 cloves garlic, chopped


Input: Salt to taste, if desired

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: Butter for greasing the pans

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


Input: Flour for dusting the pans

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


Input: 2 teaspoons dry mustard


Input: 2 cups red wine


Input: 1 cup olive oil


Input: 1 1/2 tablespoons salt


Input: 1 tablespoon curry powder


Input: 3 cups chopped red onion


Input: 1 tablespoon salt


Input: Freshly ground pepper to taste

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


Input: 1/2 cup raw cashews, chopped

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Input: 1 7-pound leg of lamb, all fat and gristle removed, boned and cut into 1-inch cubes

1 7-pound leg of lamb , all fat and gristle removed , boned and cut into 1-inch cubes

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

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Input: 2 cloves garlic, chopped


Input: 4 1/2 cups boiling water


Input: 1 tablespoon minced fresh rosemary


Input: 1/3 cup coarsely chopped purple-basil leaves (see note)

1/3 cup coarsely chopped purple-basil leaves ( see note )

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

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Input: 1/2 teaspoon fennel seeds


Input: 2 Maui onions or medium-sized yellow onions, chopped

2 Maui onions or medium-sized yellow onions , chopped

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Input: 3/4 cup chopped Italian parsley


Input: 3 medium-sized tomatoes, seeded and cut into 1/4-inch dice

3 medium-sized tomatoes , seeded and cut into 1/4-inch dice

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

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Input: 3 cups basmati rice (see note)

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

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Input: 8 tablespoons butter


Input: Freshly ground pepper to taste

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


Input: 10 cups mixed greens, loosely packed

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

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Input: 6 tablespoons sliced scallions


Input: 1 pound scallops


Input: Salt to taste, if desired

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Input: 3 tablespoons lemon juice


Input: 1 tablespoon white-wine vinegar


Input: 3/4 cup olive oil


Input: 6 tablespoons diced roasted green chili peppers (available in specialty food stores)

6 tablespoons diced roasted green chili peppers ( available in specialty food stores )

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

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Input: 1 pound shrimp


Input: Salt to taste, if desired

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Input: 3 1/2 pounds asparagus, trimmed


Input: 1 1/2 teaspoons dry mustard


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons tarragon red-wine vinegar


Input: 2/3 cup olive oil


Input: 1 tablespoon chopped fresh tarragon


Input: 1 head purple flowering kale


Input: 1/2 pint yellow pear tomatoes


Input: 1 pound squid


Input: 1 tablespoon kosher salt


Input: 1/4 teaspoon freshly ground black pepper

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Input: 1/4 pound ground veal


Input: 3 1/2 cups plum tomato sauce (see Micro-Tip)

3$1/2 cups plum tomato sauce ( see Micro-Tip )

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

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Input: 1/2 ounce dried porcini mushrooms (about 1/2 cup), rinsed and finely chopped

1/2 ounce dried porcini mushrooms ( about 1/2 cup ) , rinsed and finely chopped

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

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Input: 1 small carrot, trimmed, peeled and cut in 1/4-inch dice

1 small carrot , trimmed , peeled and cut in 1/4-inch dice

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

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Input: 1 small rib celery, trimmed, peeled and cut in 1/4-inch dice

1 small rib celery , trimmed , peeled and cut in 1/4-inch dice

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

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Input: 2 ounces pancetta, cut in 1/4-inch dice

2 ounces pancetta , cut in 1/4-inch dice

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Input: 1/2 pound ground pork


Input: 1/2 pound ground beef


Input: Pinch ground black pepper


Input: 1 small onion, peeled and cut in 1/4-inch dice

1 small onion , peeled and cut in 1/4-inch dice

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

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Input: 2 teaspoons chopped fresh basil


Input: 1 tablespoon fresh lemon juice


Input: 1 1/2 teaspoons kosher salt


Input: 1 teaspoon chopped fresh oregano


Input: 3 1/2 cups plum tomato sauce (see Micro-Tip)

3$1/2 cups plum tomato sauce ( see Micro-Tip )

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

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Input: 2 medium mushrooms, trimmed and thinly sliced

2 medium mushrooms , trimmed and thinly sliced

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

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Input: 2 cups chicken broth


Input: 2 tablespoons fresh lemon juice


Input: 2 teaspoons kosher salt


Input: Freshly ground black pepper to taste

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Input: 1/4 cup lowfat yogurt, optional

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Input: 1 small onion, peeled and finely chopped

1 small onion , peeled and finely chopped

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

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Input: 1 small carrot, peeled and finely chopped

1 small carrot , peeled and finely chopped

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

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Input: 1 small rib celery, peeled and finely chopped

1 small rib celery , peeled and finely chopped

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Input: 1 3/4 cups plum tomato sauce (see Micro-Tip)

1$3/4 cups plum tomato sauce ( see Micro-Tip )

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

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

1$1/2 teaspoons kosher salt , plus more to taste

B-QTY B-UNIT B-COMMENT 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 1/2 cups loosely packed fresh basil leaves

1$1/2 cups loosely packed fresh basil leaves

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Input: 1 tablespoon toasted pine nuts


Input: 1 teaspoon freshly grated Parmesan cheese

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Input: 1 large onion, peeled and chopped

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

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Input: 1 tablespoon sweet paprika


Input: 3 tablespoons curry powder


Input: 1 small onion, peeled and finely chopped

1 small onion , peeled and finely chopped

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

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Input: 2 tablespoons unsalted butter


Input: 1 tablespoon water


Input: 1/4 teaspoon dried red-pepper flakes


Input: 1 teaspoon kosher salt, plus more to taste

1 teaspoon kosher salt , plus more to taste

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

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Input: 4 1-inch-thick slices stale, crusty bread, torn into pieces

4 1-inch-thick slices stale , crusty bread , torn into pieces

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Input: 1 teaspoon grated orange zest


Input: 3 large cloves garlic, peeled and minced

3 large cloves garlic , peeled and minced

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Input: 4 teaspoons olive oil


Input: 12 small ripe tomatoes, cored and halved

12 small ripe tomatoes , cored and halved

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

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Input: Freshly ground pepper to taste


Input: 2 small onions, peeled and diced

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Input: 2 teaspoons ground cumin


Input: 1 teaspoon ground coriander


Input: 2 cups chicken broth, homemade or low-sodium canned

2 cups chicken broth , homemade or low-sodium canned

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

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Input: 8 medium tomatoes, seeded and cut into large dice

8 medium tomatoes , seeded and cut into large dice

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

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Input: 3 teaspoons extra-virgin olive oil


Input: 4 cloves garlic, peeled and minced

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Input: Freshly ground pepper to taste


Input: Olive oil spray


Input: 1 teaspoon kosher salt


Input: 2 teaspoons extra-virgin olive oil


Input: 2 tablespoons chopped fresh mint


Input: 2 tablespoons chopped Italian parsley


Input: 1/2 cup crumbled feta


Input: 1/3 cup golden raisins


Input: 1 small red onion, peeled and diced small

1 small red onion , peeled and diced small

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

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Input: 8 medium tomatoes, ripe but firm

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

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Input: 3 cups boiling water


Input: 1/2 teaspoon kosher salt


Input: Freshly ground pepper to taste

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


Input: 4 medium tomatoes, ripe but firm, cut in half crosswise, seeds scooped out

4 medium tomatoes , ripe but firm , cut in half crosswise , seeds scooped out

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Input: 3/4 cup bulgur


Input: 2 teaspoons chopped fresh thyme


Input: 2 tablespoons chopped Italian parsley


Input: 1/2 cup bread crumbs


Input: 1 1/2 teaspoons olive oil


Input: 2 large cloves garlic, peeled and minced

2 large cloves garlic , peeled and minced

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

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Input: 1 teaspoon balsamic vinegar


Input: Freshly ground pepper to taste

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


Input: 3 large shallots, peeled and thinly sliced

3 large shallots , peeled and thinly sliced

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

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Input: 1 teaspoon olive oil


Input: 2 tablespoons, plus 2 teaspoons, sugar

2 tablespoons , plus 2 teaspoons , sugar

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Input: 3 medium ripe tomatoes


Input: 1 lemon, cut across into 1/8-inch-thick slices, each slice quartered

1 lemon , cut across into 1/8-inch-thick slices , each slice quartered

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

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Input: 1/2 cup water


Input: 4 medium ripe tomatoes, diced

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

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Input: 1 cup fresh basil leaves, coarsely chopped

1 cup fresh basil leaves , coarsely chopped

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

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Input: 3 tablespoons pitted and chopped green olives

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

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Input: 1 1/2 teaspoons kosher salt


Input: Freshly ground pepper to taste

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


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

1/2 teaspoon kosher salt , plus more to taste

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

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Input: 3 tablespoons pitted and chopped imported black olives

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

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Input: 1 medium onion, peeled and finely chopped

1 medium onion , peeled and finely chopped

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

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Input: 3 cloves garlic, peeled and minced

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

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Input: 1/2 cup heavy cream


Input: 2 teaspoons extra-virgin olive oil


Input: 1/2 teaspoon kosher salt


Input: 1/2 cup, plus 1 1/2 tablespoons, canned or fresh chicken broth

1/2 cup , plus 1$1/2 tablespoons , canned or fresh chicken broth

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Input: 1 tablespoon cornstarch


Input: 1 1/2 cups parsley leaves (preferably flat-leaf)

1$1/2 cups parsley leaves ( preferably flat-leaf )

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

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Input: 3/4 teaspoon ground cumin


Input: 1 teaspoon kosher salt


Input: 2 tablespoons chopped fresh dill


Input: 1/2 pound carrots, trimmed, peeled and cut into 1/4-inch round slices

1/2 pound carrots , trimmed , peeled and cut into 1/4-inch round slices

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

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Input: 4 large eggs


Input: 3/4 cup heavy cream


Input: 4 whole large eggs


Input: 3 egg yolks


Input: 2 teaspoons kosher salt


Input: Freshly ground black pepper


Input: 1/4 cup heavy cream


Input: 1/4 teaspoon Oriental sesame oil


Input: 2 cups fresh corn kernels (from about 4 ears)

2 cups fresh corn kernels ( from about 4 ears )

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

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Input: 3 scallions, trimmed and thinly sliced

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Input: 1/4 pound radishes, trimmed and thinly sliced

1/4 pound radishes , trimmed and thinly sliced

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Input: 8 ounces small-curd, creamy cottage cheese

8 ounces small-curd , creamy cottage cheese

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

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Input: 3/4 cup plain yogurt


Input: 1/4 teaspoon Oriental sesame oil


Input: 1/4 cup tamari soy


Input: 3 tablespoons cornstarch dissolved in 1/4 cup water

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Input: 1 tablespoon rice wine vinegar


Input: 1 pound sweet-hot peppers, such as gypsy, Hungarian or poblano, cored, seeded, deribbed and cut into 3-by- 1/2-inch strips

1 pound sweet-hot peppers , such as gypsy , Hungarian or poblano , cored , seeded , deribbed and cut into 3-by- 1/2-inch strips

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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 1/2 pounds ripe tomatoes, cored and cut into 1/2-inch-wide wedges

2$1/2 pounds ripe tomatoes , cored and cut into 1/2-inch-wide wedges

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

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Input: 1 tablespoon peanut oil


Input: 2 scallions, both green and white parts, trimmed and cut in 2-inch pieces

2 scallions , both green and white parts , trimmed and cut in 2-inch pieces

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

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Input: 1/2 cup coriander leaves and stems

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Input: 6 cloves garlic, smashed and peeled

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

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Input: 1 tablespoon kosher salt


Input: Freshly ground black pepper


Input: 1/4 teaspoon red, hot-pepper sauce

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Input: 2 tablespoons fresh lemon juice


Input: 1/2 pound fresh okra, trimmed but leaving pod intact

1/2 pound fresh okra , trimmed but leaving pod intact

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

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Input: 2 pounds medium shrimp (about 24 per pound), peeled

2 pounds medium shrimp ( about 24 per pound ) , peeled

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

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Input: 10 cloves garlic, smashed and peeled

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

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Input: 1/2 teaspoon cayenne pepper


Input: 2 teaspoons file powder


Input: 2 cups canned or fresh chicken broth

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

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Input: 1/2 cup coarsely chopped celery leaves

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

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Input: 3 large celery ribs, trimmed, peeled and sliced 1/4-inch thick (about 1 1/2 cups)

3 large celery ribs , trimmed , peeled and sliced 1/4-inch thick ( about 1$1/2 cups )

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 I-COMMENT I-COMMENT

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Input: 4 tablespoons butter


Input: 4 tablespoons flour


Input: 1 large yellow onion (about 1/2 pound), halved and sliced 1/4-inch thick

1 large yellow onion ( about 1/2 pound ) , halved and sliced 1/4-inch thick

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

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Input: 1/3 cup shortening, chilled and cut into pieces

1/3 cup shortening , chilled and cut into pieces

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

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Input: 1/3 cup butter (about 5 1/3 tablespoons), chilled and cut into pieces

1/3 cup butter ( about 5$1/3 tablespoons ) , chilled and cut into pieces

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

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Input: 1/4 to 1/3 cup ice water

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Input: 4 large eggs


Input: 1 tablespoon heavy cream


Input: Unsweetened whipped cream, optional

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


Input: 1 teaspoon salt


Input: 3 tablespoons light soy sauce


Input: 2 small lemons


Input: 2 cups sugar


Input: 2 cups flour


Input: 12 fresh water chestnuts, peeled and diced (see note)

12 fresh water chestnuts , peeled and diced ( see note )

B-QTY 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: 3 scallions, tops and bottoms, chopped

3 scallions , tops and bottoms , chopped

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

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Input: 3 stalks celery with leaves, diced

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

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Input: 1 large onion, peeled and diced

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Input: 2 tablespoons peanut oil


Input: 6 Chinese sausages without liver (see note)

6 Chinese sausages without liver ( see note )

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

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Input: 1/2 cup short-grain rice


Input: Salt to taste


Input: Freshly ground black pepper to taste

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

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Input: 1 1/2 cups sweet, glutinous rice (see note)

1$1/2 cups sweet , glutinous rice ( see note )

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

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Input: 1 tablespoon chopped fresh thyme, or 1 teaspoon dried

1 tablespoon chopped fresh thyme , or 1 teaspoon dried

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Input: 2 slender leeks, white part only, washed well

2 slender leeks , white part only , washed well

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

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Input: 6 tablespoons butter, melted, plus butter for greasing the pan

6 tablespoons butter , melted , plus butter for greasing the pan

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

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Input: 1/2 cup pine nuts


Input: 1/2 small red onion, peeled and sliced very thin

1/2 small red onion , peeled and sliced very thin

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

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Input: 5 medium-size sweet potatoes, peeled

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

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Input: 1 teaspoon oregano (preferably Mexican)

1 teaspoon oregano ( preferably Mexican )

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

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Input: 1 teaspoon ground cumin


Input: 4 tablespoons fresh lime juice, or to taste

4 tablespoons fresh lime juice , or to taste

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

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Input: Salt to taste


Input: Freshly ground black pepper to taste

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

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Input: 3 tablespoons extra-virgin olive oil


Input: 3/4 cup jicama (about 1/3 pound), peeled and cut to matchstick size

3/4 cup jicama ( about 1/3 pound ) , peeled and cut to matchstick size

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

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Input: 3/4 pound firm, fresh nopales, or cactus paddles (see note)

3/4 pound firm , fresh nopales , or cactus paddles ( see note )

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

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Input: 2 large poblano peppers


Input: 1/4 cup chopped fresh cilantro, or to taste

1/4 cup chopped fresh cilantro , or to taste

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Input: 2 large red bell peppers


Input: 4 to 5 fresh jalapeno peppers, seeded and minced

4 to 5 fresh jalapeno peppers , seeded and minced

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

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Input: 3 tablespoons tequila


Input: 6 tablespoons honey, or to taste

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

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Input: 2 cups frozen cranberries, thawed (see note)

2 cups frozen cranberries , thawed ( see note )

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

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Input: Juice of 1 large lime, or to taste

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

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Input: 1/2 cup coarsely chopped Italian parsley

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

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Input: 1 1/2 cups honeydew melon, peeled, seeded and cut into 1/4-inch dice

1$1/2 cups honeydew melon , peeled , seeded and cut into 1/4-inch dice

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

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Input: 1 1/2 cups cantaloupe, peeled, seeded and cut into 1/4-inch dice

1$1/2 cups cantaloupe , peeled , seeded and cut into 1/4-inch dice

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

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Input: 1/2 cup minced fresh cilantro


Input: 3 cloves garlic, mined


Input: 1 tablespoon brown sugar


Input: 1/4 cup Thai fish sauce (see note below)

1/4 cup Thai fish sauce ( see note below )

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

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Input: 2 1/2 teaspoons grated lime zest


Input: 1 jalapeno pepper, seeded, deveined and minced

1 jalapeno pepper , seeded , deveined and minced

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

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Input: 1/4 cup fresh lime juice


Input: 1/4 cup dry roasted peanuts, coarsely chopped

1/4 cup dry roasted peanuts , coarsely chopped

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

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Input: 1/2 cup confectioners' sugar


Input: 1/2 teaspoon kosher salt


Input: 2 cups all-purpose flour


Input: 6 tablespoons sugar


Input: 2 teaspoons vanilla extract


Input: 6 tablespoons water


Input: 1 cup heavy cream


Input: 6 oranges


Input: 1 cup pecans, toasted


Input: 1 cup unsalted butter, softened slightly

1 cup unsalted butter , softened slightly

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

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Input: 1 cup sugar


Input: 1/4 teaspoon kosher salt


Input: 2 packages powdered gelatin


Input: 3 cups buttermilk


Input: 1 cup sugar


Input: 6 tablespoons cold water


Input: 10 cups stemmed arugula


Input: 2 yellow bell peppers, cored and cut into thin strips

2 yellow bell peppers , cored and cut into thin strips

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

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Input: 1 cup blanched slivered almonds, toasted

1 cup blanched slivered almonds , toasted

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

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Input: 1 1/2 cups crustless bread cubes, toasted

1$1/2 cups crustless bread cubes , toasted

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

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Input: 2 large cloves garlic, peeled and coarsely chopped

2 large cloves garlic , peeled and coarsely chopped

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Input: 1 1/2 teaspoons grated orange zest


Input: 6 cups buttermilk


Input: 2 1/2 tablespoons fresh lemon juice


Input: 3 tablespoons fresh orange juice


Input: 2 teaspoons kosher salt, plus more to taste

2 teaspoons kosher salt , plus more to taste

B-QTY B-UNIT B-COMMENT 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: 1/4 cup whole cilantro leaves


Input: 2 1/2 cups heavy cream


Input: 2 teaspoon walnut oil


Input: 1/2 teaspoon kosher salt


Input: Freshly ground pepper to taste

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


Input: 1 teaspoon Dijon mustard


Input: 1/4 cup orange juice


Input: 2 teaspoons fresh lemon juice


Input: 4 teaspoons fresh lime juice


Input: 1 teaspoon kosher salt


Input: 1 clove garlic, peeled and minced

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

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Input: 1/4 cup chopped scallions


Input: Freshly ground pepper to taste

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


Input: 6 ounces soft goat cheese


Input: 6 small flour tortillas


Input: 6 large slices smoked salmon


Input: 2 teaspoons olive oil


Input: 2 teaspoons fresh lime juice


Input: 2 cups hot, cooked black beans

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

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Input: 1/2 teaspoon kosher salt


Input: 6 cups mixed salad greens


Input: 1 to 1 1/2 pounds sea scallops

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Input: 1 tablespoon neutral oil, like canola

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

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Input: 1/8 teaspoon cayenne


Input: 1/2 cup chopped mint, cilantro, basil or a combination

1/2 cup chopped mint , cilantro , basil or a combination

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

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Input: 2 teaspoons dark sesame oil


Input: 1 pound fresh tomatillas (about 12), husked

1 pound fresh tomatillas ( about 12 ) , husked

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

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Input: 2 tablespoons chopped fresh cilantro


Input: 1 jalapeno pepper, seeded and minced

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

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Input: 1/2 teaspoon sugar


Input: 1 small chili, finely minced, or to taste ( 1/4 teaspoon of crushed red pepper flakes is a good substitute)

1 small chili , finely minced , or to taste ( 1/4 teaspoon of crushed red pepper flakes is a good substitute )

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

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Input: 1 tablespoon minced lemon grass


Input: 1 head cauliflower, about 1 1/2 pounds

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

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Input: Salt and freshly ground pepper to taste

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

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Input: 1/4 cup milk


Input: 2 tablespoons butter


Input: 1 tablespoon fresh lemon juice


Input: 2 tablespoons finely chopped parsley


Input: 1/2 pound wide or medium noodles

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

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Input: Salt


Input: 2 tablespoons butter


Input: Freshly ground pepper


Input: 1/8 teaspoon freshly grated nutmeg


Input: 2 tablespoons chopped fresh parsley


Input: 1 tablespoon grated Parmesan cheese


Input: 4 medium cucumbers, at least 2 pounds

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

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Input: Salt


Input: 2 tablespoons fish sauce


Input: Juice of 2 limes


Input: 1 small clove garlic, very finely minced

1 small clove garlic , very finely minced

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

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Input: 1/4 cup chopped fresh parsley leaves

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

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Input: 1 cup dry white wine


Input: 2 tablespoons tomato paste


Input: 1/4 cup drained capers


Input: 8 ripe plum tomatoes cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)

8 ripe plum tomatoes cut into small cubes ( or one 28-ounce can of tomatoes , drained and chopped )

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

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: 1/4 cup red wine vinegar


Input: 4 teaspoons finely chopped fresh tarragon, or 2 teaspoons dried tarragon

4 teaspoons finely chopped fresh tarragon , or 2 teaspoons dried tarragon

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

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Input: 2 teaspoons finely chopped garlic


Input: 6 tablespoons finely chopped shallots


Input: 2 tablespoons olive oil


Input: Salt and freshly ground white pepper to taste

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Input: 2 tablespoons butter


Input: Toasted baguette slices, for serving

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

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Input: 4 boneless, skinless chicken breasts (about 2 1/4 pounds)

4 boneless , skinless chicken breasts ( about 2$1/4 pounds )

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Input: 1/4 cup fresh lemon juice


Input: 1 cup mayonnaise, homemade or prepared

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Input: 1/4 teaspoon freshly ground white pepper

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

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Input: 2 tablespoons thinly sliced fresh chives

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Input: 6 ounces smoked salmon, fat trimmed, cut into tiny dice

6 ounces smoked salmon , fat trimmed , cut into tiny dice

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

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Input: 2 pounds fresh salmon fillet, fat trimmed, cut in 1-inch cubes

2 pounds fresh salmon fillet , fat trimmed , cut in 1-inch cubes

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

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Input: 1 bottle dry white wine


Input: 1 teaspoon fine sea salt, plus more to taste

1 teaspoon fine sea salt , plus more to taste

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Input: 2 tablespoons chopped shallots


Input: 2 tablespoons olive oil


Input: 1 pound loin first-quality tuna, quartered

1 pound loin first-quality tuna , quartered

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Input: 2 tablespoons cracked black peppercorns


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

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Input: 1/2 teaspoon olive oil


Input: 1 teaspoon finely chopped rosemary


Input: 4 cloves garlic, peeled and minced

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Input: 6 tablespoons poppy seeds


Input: 1 large onion, peeled and sliced very thin

1 large onion , peeled and sliced very thin

B-QTY B-COMMENT B-NAME B-COMMENT I-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: 1/4 teaspoon salt, plus more to taste

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Input: 1/2 cup sugar


Input: 1/2 cup white-wine vinegar


Input: 1 quart water


Input: 2 teaspoons chopped tarragon


Input: 1 teaspoon olive oil


Input: Salt and freshly ground pepper to taste

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

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Input: 1/2 teaspoon sugar


Input: 7 cloves garlic, peeled and minced

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Input: 1 teaspoon thyme leaves


Input: 4 cups mixed salad greens


Input: 2 avocados, peeled, halved, pitted and each half sliced in half lengthwise

2 avocados , peeled , halved , pitted and each half sliced in half lengthwise

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

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Input: 4 medium tomatoes, halved and seeded

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Input: 1 1/2 teaspoons chopped basil


Input: 3/4 teaspoon chopped cilantro, plus a few whole leaves for garnish

3/4 teaspoon chopped cilantro , plus a few whole leaves for garnish

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Input: Salt and freshly ground pepper to taste

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

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Input: 2 tablespoons balsamic vinegar


Input: 1 small clove garlic, peeled and minced

1 small clove garlic , peeled and minced

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Input: 3/4 teaspoon chopped thyme


Input: 2 tablespoons fresh orange juice


Input: 3/4 teaspoon finely chopped fresh ginger

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Input: Freshly ground pepper to taste

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


Input: 2 tablespoons olive oil


Input: 1/2 cup olive oil


Input: 1/2 cup fresh corn kernels


Input: 1/3 cup minced red onion


Input: 1/3 cup chopped scallions


Input: 2 tablespoons chopped basil


Input: 1 tablespoon chopped rosemary


Input: 1/2 teaspoon salt


Input: 1 teaspoon finely chopped ginger


Input: 4 3-by-3-by-2-inch cubes of fresh tuna, 6 ounces each

4 3-by-3-by-2-inch cubes of fresh tuna , 6 ounces each

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

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Input: 2 cloves garlic, peeled and minced

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Input: 2 teaspoons grated lemon rind


Input: 1/4 cup Japanese pickled ginger pieces

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Input: 1/8 teaspoon salt


Input: Freshly ground pepper to taste

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


Input: 1/4 cup water


Input: 4 3-by-3-by-2-inch cubes of fresh tuna, 6 ounces each

4 3-by-3-by-2-inch cubes of fresh tuna , 6 ounces each

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Input: 10 cups washed and stemmed fresh greens, like spinach, Swiss chard, dandelions or a mixture

10 cups washed and stemmed fresh greens , like spinach , Swiss chard , dandelions or a mixture

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Input: 5 teaspoons olive oil


Input: 1/2 cup lemon juice


Input: 2 teaspoons freshly ground pepper


Input: 4 tablespoons finely chopped ginger


Input: 1/2 cup chopped scallions


Input: 2 cloves garlic, peeled and minced

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Input: 1/2 teaspoon cayenne pepper


Input: 1/2 cup dry Sherry


Input: 8 cups stemmed spinach, washed but not dried

8 cups stemmed spinach , washed but not dried

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Input: 2 cups cooked white rice


Input: 2 cups teriyaki sauce


Input: Freshly ground pepper to taste

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


Input: 4 tablespoons fresh lemon juice


Input: 2 cups basil, coarsely chopped

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Input: 1 medium red onion, peeled and cut into 1-inch squares

1 medium red onion , peeled and cut into 1-inch squares

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

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Input: 1 pound tuna, cut into 1-inch cubes

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Input: 1 each red, yellow and green bell peppers, stemmed, seeded, deribbed and cut into 1-inch squares

1 each red , yellow and green bell peppers , stemmed , seeded , deribbed and cut into 1-inch squares

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

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Input: 6 tablespoons fresh lemon juice


Input: 4 tablespoons, plus 1 teaspoon, olive oil

4 tablespoons , plus 1 teaspoon , olive oil

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Input: 1 teaspoon chopped rosemary


Input: 2 cloves garlic, peeled and minced

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Input: Freshly ground pepper to taste

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


Input: 4 6-ounce tuna steaks


Input: 4 red bell peppers, cored, halved, seeded and deribbed

4 red bell peppers , cored , halved , seeded and deribbed

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Input: Salt to taste


Input: 1 teaspoon salt, plus more to taste

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Input: 4 4-inch eggplants, trimmed and cut into 1-inch cubes

4 4-inch eggplants , trimmed and cut into 1-inch cubes

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Input: 2 tablespoons, plus 2 teaspoons, olive oil

2 tablespoons , plus 2 teaspoons , olive oil

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Input: 1 teaspoon red wine vinegar or lemon juice, or to taste

1 teaspoon red wine vinegar or lemon juice , or to taste

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Input: Salt and freshly ground black pepper to taste

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Input: 8 cloves garlic (don't bother to peel them)

8 cloves garlic ( don't bother to peel them )

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Input: 1 cup Port or red wine

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Input: 4 lamb shanks, each about 1 pound

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Input: 1/2 ounce of fresh-squeezed lemon juice

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Input: 1 1/2 ounces Courvoisier


Input: 3/4 ounce Cointreau


Input: 3/4 cup plus 2 tablespoons granulated sugar

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Input: 1 cup light brown sugar, approximately

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Input: 8 egg yolks


Input: 1 vanilla bean


Input: 1/4 teaspoon salt


Input: 1/2 cup crisply fried bacon pieces

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

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Input: 1/2 cup extra-virgin olive oil


Input: 1 head romaine lettuce, washed, dried and cut into 1/2-inch slices

1 head romaine lettuce , washed , dried and cut into 1/2-inch slices

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

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Input: 4 cups heavy cream


Input: 1/2 cup grated Parmesan cheese


Input: 1/2 cup homemade croutons


Input: 1/2 teaspoon mustard


Input: 1 teaspoon Worcestershire sauce


Input: 2 anchovies, minced


Input: 1 egg yolk


Input: 1 clove garlic, peeled and smashed

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Input: 2 tablespoons white-wine vinegar


Input: 2 tablespoons lemon juice


Input: 1/4 teaspoon salt


Input: 1/4 teaspoon freshly ground black pepper

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Input: 3 medium-size carrots, peeled and carved into olive-shaped pieces

3 medium-size carrots , peeled and carved into olive-shaped pieces

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Input: 12 small boiled potatoes


Input: 12 pearl onions, peeled


Input: 3 tablespoons butter


Input: 1 bottle dry red wine


Input: 2 tablespoons minced parsley


Input: 1/2 teaspoon ground pepper


Input: 1/2 teaspoon nutmeg


Input: 1 top beef round, about 5 pounds

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Input: 1 teaspoon salt


Input: 2 cups roughly crumbled day-old corn bread

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Input: Salt to taste, if desired

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 pound split peas, washed

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Input: 3 quarts water


Input: 2 large ham hocks


Input: 1/4 pound smoked bacon, diced

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Input: 3 leeks, washed and chopped

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Input: 1 large onion, coarsely chopped

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

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Input: 1 medium-size carrot, peeled and cut into large chunks

1 medium-size carrot , peeled and cut into large chunks

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Input: 1 medium-size celery root, peeled and cut in half

1 medium-size celery root , peeled and cut in half

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Input: 2 cloves


Input: 1 bay leaf


Input: 6 peppercorns


Input: 1/8 teaspoon ground mace


Input: 1 rib celery with leaves, diced

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Input: 1 pound kielbasa or other smoked cooked sausage, cut into 1/4-inch rounds

1 pound kielbasa or other smoked cooked sausage , cut into 1/4-inch rounds

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

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Input: Salt and freshly ground pepper to taste

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

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Input: 1/2 cup chopped parsley


Input: 1 pound sliced bacon


Input: 1 1/2 cups brandy


Input: 2 large eggs


Input: 1/2 cup heavy cream


Input: 1 clove garlic, finely chopped

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Input: 1/4 pound chorizo, diced, or spicy Italian sausage, diced

1/4 pound chorizo , diced , or spicy Italian sausage , diced

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Input: 2 tablespoons minced parsley


Input: 3 shallots, finely chopped


Input: 4 scallions, thinly sliced


Input: 1 pound chanterelles, sliced (see note)

1 pound chanterelles , sliced ( see note )

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Input: 1/2 sweet red pepper, cut into julienne strips, about 1/2 cup

1/2 sweet red pepper , cut into julienne strips , about 1/2 cup

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Input: 5 tablespoons butter


Input: 2 tablespoons chopped chives


Input: 3/4 cup milk


Input: 2 tablespoons butter


Input: 1 pound shucked oysters, drained (about 24 large oysters)

1 pound shucked oysters , drained ( about 24 large oysters )

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

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Input: 2 tablespoons lemon juice


Input: 1 small onion, sliced 1/8-inch thick

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Input: 3 potatoes, peeled and sliced 1/4-inch thick

3 potatoes , peeled and sliced 1/4-inch thick

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Input: 4 tablespoons flour


Input: Butter as needed


Input: 1 1/2 cups flour


Input: 2 1/4 teaspoons baking powder


Input: 6 carrots, peeled and cut into 2-inch pieces

6 carrots , peeled and cut into 2-inch pieces

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Input: 2 turnips, peeled and cut into 1-inch chunks

2 turnips , peeled and cut into 1-inch chunks

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Input: 1/2 cup parsley


Input: 3/4 teaspoon salt


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

1/4 teaspoon pepper , plus more to taste

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

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Input: 1 teaspoon salt, plus more to taste

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

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Input: 2 tablespoons vegetable oil


Input: 3 pounds lamb stew meat, cut into 1 1/2-inch cubes

3 pounds lamb stew meat , cut into 1$1/2-inch cubes

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

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Input: 1 1/2 cups chicken stock or mild seafood stock, or a combination

1$1/2 cups chicken stock or mild seafood stock , or a combination

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

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


Input: 2/3 cup heavy cream


Input: 1/2 cup grated Parmesan cheese


Input: 3/4 teaspoons paprika


Input: Pinch cayenne


Input: 1 minced shallot


Input: 1 tablespoon lemon juice, plus more to taste

1 tablespoon lemon juice , plus more to taste

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

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Input: 1 1/4 teaspoons powdered mustard


Input: 3 tablespoons flour


Input: 6 ounces small white button mushrooms, sliced

6 ounces small white button mushrooms , sliced

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

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Input: Salt and pepper to taste

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


Input: 4 cooked lobsters, about 1 1/4 pounds each

4 cooked lobsters , about 1$1/4 pounds each

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

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Input: 6 tablespoons butter


Input: Dried hot red pepper flakes to taste

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

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Input: 1 cup water


Input: 2 tablespoons red wine vinegar


Input: 1 ripe tomato, seeded and chopped

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

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Input: Salt to taste


Input: 4 cloves garlic, minced


Input: 2 large sweet red peppers, seeded and chopped

2 large sweet red peppers , seeded and chopped

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

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Input: 1/2 cup finely chopped onion


Input: Salt and freshly ground black pepper to taste

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

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Input: 4 tablespoons extra-virgin olive oil


Input: 1/2 cup chopped blanched almonds


Input: 1/4 cup chopped cilantro leaves


Input: 1/2 cup rice vinegar


Input: 1 cup fresh lime juice


Input: 1/2 cup finely diced peeled shallots

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

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Input: Several large sprigs fresh coriander for garnish

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

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Input: 1 1/2 to 2 cups sauce chien or romesco sauce (recipes follow)

1$1/2 to 2 cups sauce chien or romesco sauce ( recipes follow )

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

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Input: 2 teaspoons finely minced, seeded hot chili, preferably habanero

2 teaspoons finely minced , seeded hot chili , preferably habanero

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

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Input: 2 ripe plum tomatoes, finely diced

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

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Input: Salt and freshly ground black pepper

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

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Input: 1 large bunch fresh rosemary


Input: 1/4 lime


Input: Dash of club soda


Input: 1 large whole striped bass or salmon, 5 to 8 pounds

1 large whole striped bass or salmon , 5 to 8 pounds

B-QTY B-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: 2 tablespoons extra-virgin olive oil


Input: 3 ounces Coca-Cola


Input: 1 ounce rum


Input: 1/2 ounce gin


Input: 2 dashes bitters


Input: 1 tablespoon lemon juice


Input: 3 tablespoons finely chopped parsley


Input: 4 plum tomatoes, about 1 pound

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

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Input: Salt and freshly ground pepper to taste

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

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Input: 2 tablespoons olive oil


Input: 2 garlic cloves, each peeled and cut into 8 slivers

2 garlic cloves , each peeled and cut into 8 slivers

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

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Input: 1 tablespoon chopped fresh rosemary or 1 teaspoon dried

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

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Input: 2 tablespoons chopped parsley


Input: 3 tablespoons butter


Input: 4 slices peeled lemon


Input: Salt and freshly ground pepper to taste

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

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Input: 1/2 cup flour


Input: 2 tablespoons vegetable oil


Input: 1/8 teaspoon cayenne pepper


Input: 2 tablespoons sweet Gorgonzola


Input: Large dash ground nutmeg


Input: 8 ounces fresh angel-hair pasta


Input: 1/2 cup fresh or frozen peas

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

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Input: 2 tablespoons toasted, chopped walnuts

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

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Input: 2 tablespoons freshly grated parmigiano reggiano

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

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Input: 1/4 cup milk


Input: 4 large or 8 small soft-shell crabs, dressed for cooking

4 large or 8 small soft-shell crabs , dressed for cooking

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

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Input: 1 cup low-fat buttermilk


Input: 3 quarts water


Input: 1 tablespoon cornstarch


Input: 1 cup chopped cilantro


Input: 4 to 8 jalapeno chilies, thinly sliced

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

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Input: Cayenne pepper to taste


Input: 1 head iceberg lettuce, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ripe avocados, sliced

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


Input: Raw corn cut from 2 ears

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1-quart cans hominy


Input: 4 quarts chicken stock


Input: 1/2 pound bacon, chopped


Input: 2 medium carrots, chopped

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


Input: 5 cloves garlic, chopped


Input: 1 medium onion, chopped

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


Input: 1 rib celery, chopped


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 pounds veal shanks, sliced into 1 1/2-inch-thick disks

3 pounds veal shanks , sliced into 1$1/2-inch-thick disks

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

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Input: 1/3 cup cornmeal


Input: 3 cups corn oil


Input: Maple sugar or additional syrup

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


Input: 5 eggs


Input: 1 1/2 to 1 2/3 cups masa harina (corn flour)

1$1/2 to 1$2/3 cups masa harina ( corn flour )

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

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Input: 1/2 teaspoon salt


Input: 2 tablespoons unsalted butter, softened

2 tablespoons unsalted butter , softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 Granny Smith apples, peeled and cored

2 Granny Smith apples , peeled and cored

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

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Input: 1/4 cup milk


Input: 6 tablespoons unsalted butter


Input: 1/2 cup maple syrup


Input: 1/2 teaspoon cinnamon


Input: Salt


Input: Lime juice (optional)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons cumin powder


Input: 1 pound dry hominy, washed and thoroughly dried

1 pound dry hominy , washed and thoroughly dried

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

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Input: 1 pint corn oil


Input: 1/2 cup pine nuts


Input: 2 tablespoons tomato paste


Input: 1 teaspoon ground turmeric


Input: 2 teaspoons fresh ginger, grated

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

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Input: 1 teaspoon ground coriander


Input: 2 cloves garlic, minced


Input: 1 pound ground turkey


Input: 2 medium shallots, minced

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


Input: 1 teaspoon black pepper


Input: 1/2 teaspoon cinnamon


Input: 1/2 teaspoon ground cloves


Input: 1/2 teaspoon ground ginger


Input: 2 tablespoons lime juice


Input: 4 tablespoons butter


Input: 1 1/2 teaspoons salt


Input: 1/4 cup molasses


Input: 3/4 cup yellow cornmeal


Input: 1 teaspoon freshly ground pepper


Input: 4 cups milk


Input: 3 eggs, separated


Input: 1 teaspoon salt


Input: 1/2 cup milk


Input: 6 small acorn squash


Input: 1/4 cup yellow cornmeal


Input: 1/4 cup masa harina (corn flour)

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

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Input: 4 tablespoons butter


Input: 4 tablespoons butter


Input: 2 cups hickory, apple or cherry wood chips

2 cups hickory , apple or cherry wood chips

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

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Input: 1/2 tablespoon sugar


Input: 1 tablespoon salt


Input: 1 Boston butt (pork-shoulder roast with bone, 6 to 7 pounds)

1 Boston butt ( pork-shoulder roast with bone , 6 to 7 pounds )

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

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Input: 1/2 tablespoon cumin powder


Input: 2 tablespoons mild paprika


Input: 1 tablespoon black pepper


Input: 1 tablespoon chili powder


Input: 1/2 tablespoon garlic powder


Input: Salt and freshly ground black pepper to taste

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

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Input: 3 tablespoons finely chopped fresh thyme

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons unsalted butter, 1 tablespoon of the butter at room temperature

3 tablespoons unsalted butter , 1 tablespoon of the butter at room temperature

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

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Input: Sprigs of parsley for garnish

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


Input: 1 tablespoon flour


Input: 3 large cloves garlic, peeled and crushed

3 large cloves garlic , peeled and crushed

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

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Input: 1 medium-size carrot, coarsely chopped

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

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Input: 1 medium-size onion, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium-size white turnip, coarsely chopped

1 medium-size white turnip , coarsely chopped

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

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Input: 1/4 cup dry red wine


Input: 1 whole chicken (about 3 to 3 1/2 pounds), trussed

1 whole chicken ( about 3 to 3$1/2 pounds ) , trussed

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: 3 medium-size carrots, trimmed, peeled and cut crosswise into 1/2-inch pieces

3 medium-size carrots , trimmed , peeled and cut crosswise into 1/2-inch pieces

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

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Input: 4 small kohlrabi, peeled and quartered

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

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Input: 1 1/4 cups chicken stock or bouillon

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

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Input: 3 small onions, peeled and cut in half through the root end

3 small onions , peeled and cut in half through the root end

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

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


Input: 1 teaspoon corn oil


Input: Freshly ground black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup rendered duck fat


Input: 6 tablespoons unsalted butter at room temperature

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

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Input: 2 2-ounce cans anchovy fillets, packed in oil

2 2-ounce cans anchovy fillets , packed in oil

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

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Input: 8 garlic cloves, halved


Input: 1 3-pound leg of lamb

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


Input: Freshly grated Parmesan cheese


Input: 8 cups unsalted chicken broth


Input: 1/4 teaspoon hot red pepper flakes, or to taste

1/4 teaspoon hot red pepper flakes , or to taste

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: Salt to taste


Input: 4 fresh sprigs thyme or 1 teaspoon dried

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 2 sprigs fresh rosemary or 1 teaspoon dried

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

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Input: 2 teaspoons grated orange rind


Input: 1/2 cup coarsely chopped fresh basil or parsley

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

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Input: 1/2 pound orecchiette pasta (small shells can be substituted)

1/2 pound orecchiette pasta ( small shells can be substituted )

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

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Input: 2 tablespoons extra-virgin olive oil


Input: 1/2 bunch broccoli rabe


Input: 3 quarts water


Input: 1 head garlic


Input: 4 ripe plum tomatoes, about 3/4 pound, cut into 1/4-inch cubes

4 ripe plum tomatoes , about 3/4 pound , cut into 1/4-inch cubes

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

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Input: 1 tablespoon finely chopped garlic


Input: 1 bunch scallions, cut into 1-inch lengths

1 bunch scallions , cut into 1-inch lengths

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

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Input: 1 cup coarsely chopped onions


Input: 2 small zucchini, about 3/4 pound

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

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Input: 2 tablespoons lemon juice


Input: 4 tablespoons coarsely chopped fresh basil or parsley

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

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Input: 4 tablespoons olive oil


Input: 2 small eggplants, about 3/4 pound

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

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Input: 2 tablespoons butter


Input: 2 tablespoons finely chopped shallots


Input: 2 sweet red bell peppers, about 1 pound, cored, seeded and cut into 1 1/4-inch cubes

2 sweet red bell peppers , about 1 pound , cored , seeded and cut into 1$1/4-inch cubes

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


Input: 2 tablespoons olive oil


Input: 2 tablespoons flour


Input: 3 tablespoons milk


Input: Salt and freshly ground pepper to taste

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

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Input: 1 cup heavy cream, whipped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 6-ounce sea bass fillets with skin on

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

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Input: Pinch cinnamon


Input: 8 ounces cream cheese, at room temperature

8 ounces cream cheese , at room temperature

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Input: 3 large eggs


Input: 1/2 cup heavy cream


Input: 1 cup dulce de leche


Input: 1 cup milk


Input: 1/2 teaspoon almond extract


Input: 3 eggs, plus 3 eggs separated

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Input: 1/3 cup flour


Input: 1/3 cup plus 2 tablespoons sugar

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Input: 1 1/2 tablespoons butter, melted and cooled, plus butter for pan

1$1/2 tablespoons butter , melted and cooled , plus butter for pan

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Input: 1/2 cup sliced almonds


Input: 1 cup dulce de leche or cajeta

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Input: 2 cups sugar


Input: 1/4 teaspoon baking soda


Input: 1 quart whole milk


Input: 1 tablespoon lemon juice


Input: 1 bunch fresh chives, finely chopped

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Input: 2 plum tomatoes, blanched, seeded and diced

2 plum tomatoes , blanched , seeded and diced

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Input: 2 middle leaves iceberg lettuce, cut into 1/2-inch squares

2 middle leaves iceberg lettuce , cut into 1/2-inch squares

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Input: 1/2 cup unsalted butter


Input: 7 ounces crab meat, picked over

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Input: Salt and freshly ground black pepper to taste

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Input: 1 tablespoon olive oil


Input: 4 6-ounce halibut fillets (preferably thick pieces from a large fish)

4 6-ounce halibut fillets ( preferably thick pieces from a large fish )

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Input: 1 tablespoon double or heavy cream

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Input: 20 asparagus spears, ends trimmed, stalks peeled

20 asparagus spears , ends trimmed , stalks peeled

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Input: Freshly ground black pepper to taste

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Input: 2 tablespoons olive oil


Input: 1/2 star anise


Input: 1 whole green cardamom


Input: 5 black peppercorns


Input: 5 coriander seeds


Input: 5 white peppercorns


Input: 1 bay leaf


Input: 8 whole baby fennel bulbs, or 1 large bulb, halved, cored and sliced

8 whole baby fennel bulbs , or 1 large bulb , halved , cored and sliced

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Input: 1 sprig fresh thyme


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

1/2 teaspoon sea salt , plus more to taste

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Input: 6 tablespoons butter (2 of them ice-cold for finishing the sauce)

6 tablespoons butter ( 2 of them ice-cold for finishing the sauce )

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Input: 4 tablespoons extra-virgin olive oil


Input: 2 cups plus 2 tablespoons double or heavy cream

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Input: 1/2 package unflavored gelatin


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

1$1/2 teaspoons salt , plus more to taste

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Input: Juice of 1 lemon


Input: 1 large vanilla bean


Input: 14 ounces salsify


Input: 4 1/2 cups fish stock


Input: 1 teaspoon lemon juice


Input: 1 sea bass (about 2 1/4 pounds), filleted but not skinned

1 sea bass ( about 2$1/4 pounds ) , filleted but not skinned

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Input: Freshly ground black pepper to taste

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Input: 3 ounces baby spring greens, washed and dried

3 ounces baby spring greens , washed and dried

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Input: 36 langoustines (or medium shrimps)

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Input: 3 cups fish stock


Input: 4 cups ripe cherry tomatoes


Input: 12 ounces cod or scrod fillets, skinned, boned and cut into 1/2-inch dice

12 ounces cod or scrod fillets , skinned , boned and cut into 1/2-inch dice

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Input: 1/2 medium onion, finely diced

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Input: 1 leek, white part only, cleaned and finely diced

1 leek , white part only , cleaned and finely diced

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Input: 1 1/2 teaspoons Worcestershire sauce


Input: 1 teaspoon lemon juice


Input: 1 teaspoon wine vinegar


Input: 2 tablespoon chopped pecans