Input: 2 ripe papayas, peeled, seeded, and diced

2 ripe papayas , peeled , seeded , and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup blueberries


Input: 1 tablespoon slivered fresh mint leaves, plus mint sprigs for garnish

1 tablespoon slivered fresh mint leaves , plus mint sprigs for garnish

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

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

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


Input: 4 cups water


Input: 1 large carrot, peeled and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 medium onion, peeled and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small shallot, peeled and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 leek, cleaned and chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 medium fennel bulb, whole with fronds

1/4 medium fennel bulb , whole with fronds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 fresh bay leaf


Input: 1/2 bunch fresh parsley


Input: 2 teaspoons sugar, plus more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 small garlic cloves, peeled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup white wine


Input: Various seasonal market vegetables


Input: 2 bunches basil, leaves removed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic, peeled and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: freshly ground pepper


Input: 4 tablespoons olive oil


Input: 4 triggerfish fillets (see note)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Cayenne pepper


Input: Canola oil


Input: Juice of 1 lemon


Input: Various seasonal herbs


Input: greens


Input: edible flowers (flowers optional)

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup olive oil


Input: 2 tablespoons butter


Input: 1/3 cup flour


Input: 1 onion, chopped


Input: 1 green bell pepper, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 celery stalks, chopped


Input: 2 tablespoons minced garlic


Input: Salt


Input: black pepper


Input: 2 to 3 cups vegetable or chicken stock, or water

2 to 3 cups vegetable or chicken stock , or water

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups chopped tomatoes with their juice (canned are fine)

2 cups chopped tomatoes with their juice ( canned are fine )

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

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

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


Input: 1 tablespoon fresh thyme, or 1 teaspoon dried

1 tablespoon fresh thyme , or 1 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh oregano, or 1 teaspoon dried

1 tablespoon fresh oregano , or 1 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bay leaves


Input: Cayenne to taste


Input: 1 pound scallops


Input: Chopped fresh parsley, for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 8-ounce package cream cheese


Input: 2 garlic cloves, minced


Input: 1 pinch kosher salt


Input: 1/4 cup heavy cream or half and half

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/4 cup mayonnaise


Input: 1 teaspoon Worcestershire sauce


Input: 1/2 teaspoon hot sauce, more for serving if desired

1/2 teaspoon hot sauce , more for serving if desired

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces blue cheese (about 1 cup, crumbled)

4 ounces blue cheese ( about 1 cup , crumbled )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons chopped chives


Input: Celery sticks, chips or chicken wings, for serving

Celery sticks , chips or chicken wings , for serving

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup packed fresh dill


Input: 1/2 cup packed fresh mint


Input: 1/2 cup packed fresh parsley


Input: 1/3 cup packed fresh basil


Input: 2 garlic cloves, chopped


Input: 2 scallions, white and green parts, sliced

2 scallions , white and green parts , sliced

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons freshly squeezed lemon juice

1$1/2 tablespoons freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch kosher salt, more to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup crumbled feta cheese


Input: 1/2 cup Greek yogurt


Input: 1/4 cup mayonnaise, optional


Input: Raw chopped vegetables or pita chips, for serving

Raw chopped vegetables or pita chips , for serving

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 (1/4-ounce) package active dry yeast

1 ( 1/4-ounce ) package active dry yeast

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon honey


Input: 1 cup whole-grain or dark rye flour

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups all-purpose flour


Input: 1 tablespoon kosher salt


Input: 2 tablespoons unsalted butter, melted, plus more for serving

2 tablespoons unsalted butter , melted , plus more for serving

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup baking soda


Input: Coarse sea salt, for sprinkling

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Mustard, for serving


Input: 4 tablespoons white wine vinegar


Input: 4 large eggs


Input: 1 head romaine lettuce, cored, rinsed, dried

1 head romaine lettuce , cored , rinsed , dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup pine nuts


Input: 6 tablespoons Tuscan extra virgin olive oil

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 anchovies in oil, drained and chopped

8 anchovies in oil , drained and chopped

B-QTY B-NAME I-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 1/2 teaspoons Dijon mustard


Input: Freshly ground black pepper


Input: 2 ounces Italian Parmesan, shaved with a vegetable peeler

2 ounces Italian Parmesan , shaved with a vegetable peeler

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

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 20 fresh sage leaves


Input: 3 fresh thyme sprigs, stems removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 sprigs rosemary, stems removed

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fennel seeds, slightly toasted

1 tablespoon fennel seeds , slightly toasted

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons medium-coarse sea salt


Input: 1 1/2 teaspoons coarsely ground black pepper

1$1/2 teaspoons coarsely ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 pounds boneless pork shoulder, skin on

4 pounds boneless pork shoulder , skin on

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry white or red wine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large red cabbage, 2 to 2 1/2 pounds, quartered, cored and cut crosswise in thin strips

1 large red cabbage , 2 to 2$1/2 pounds , quartered , cored and cut crosswise in thin strips

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

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

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


Input: 2 tablespoons canola oil


Input: 1 small onion, thinly sliced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tart apples, such as Braeburn or granny smith, peeled, cored and sliced

2 tart apples , such as Braeburn or granny smith , peeled , cored and sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP 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: About 1/3 cup balsamic vinegar


Input: 1/4 teaspoon ground allspice


Input: Salt


Input: freshly ground pepper to taste

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


Input: 3/4 pound red cabbage, cored and finely shredded

3/4 pound red cabbage , cored and finely shredded

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound carrots, peeled and finely grated

1/4 pound carrots , peeled and finely grated

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely chopped flat-leaf parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon minced fresh chives


Input: 1 teaspoon minced fresh dill


Input: 1 tablespoon freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sherry vinegar or white wine vinegar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: freshly ground pepper to taste

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


Input: 1 small garlic clove, finely minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon Dijon mustard


Input: 6 tablespoons extra virgin olive oil or canola oil (or a mix of the two), or use 2 tablespoons plain low-fat yogurt or buttermilk and 4 tablespoons oil

6 tablespoons extra virgin olive oil or canola oil ( or a mix of the two ) , or use 2 tablespoons plain low-fat yogurt or buttermilk and 4 tablespoons oil

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

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

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

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


Input: 2 tablespoons low-sodium soy sauce


Input: 1 tablespoon rice wine vinegar


Input: 2 teaspoons sugar or honey


Input: 2 teaspoons dark sesame oil


Input: 2 teaspoons cornstarch


Input: 2 tablespoons canola oil or peanut oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound firm tofu, cut in 1- x 2-inch dominoes

1/2 pound firm tofu , cut in 1- x 2-inch dominoes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons minced fresh ginger


Input: 2 garlic cloves, minced


Input: 3/4 pound butternut squash, cut in 1/2-inch dice

3/4 pound butternut squash , cut in 1/2-inch dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 1 1/2 pounds red cabbage, cored and coarsely chopped

1$1/2 pounds red cabbage , cored and coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Rice, bulgur or buckwheat noodles for serving

Rice , bulgur or buckwheat noodles for serving

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small head of red cabbage, cut in 8 wedges, core intact so that the wedges stay together

1 small head of red cabbage , cut in 8 wedges , core intact so that the wedges stay together

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

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

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

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


Input: 3 tablespoons extra virgin olive oil (more as needed)

3 tablespoons extra virgin olive oil ( more as needed )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt


Input: freshly ground pepper


Input: 2 ounces dried apricots (about 1/3 cup)

2 ounces dried apricots ( about 1/3 cup )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 ounces prunes (about 1/3 cup), pitted

2 ounces prunes ( about 1/3 cup ) , pitted

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 cup coarse bulgur (#3)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons unsalted butter


Input: 1/2 teaspoon salt, or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup dark or golden raisins (or use half raisins, half-dried cranberries)

1/4 cup dark or golden raisins ( or use half raisins , half-dried cranberries )

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

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

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


Input: 1/4 cup blanched almonds, lightly toasted

1/4 cup blanched almonds , lightly toasted

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons pine nuts, lightly toasted

2 tablespoons pine nuts , lightly toasted

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Plain Greek-style yogurt for serving

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


Input: 1 cup green or beluga lentils, rinsed and picked over

1 cup green or beluga lentils , rinsed and picked over

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small onion, cut in half

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, slightly crushed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: Salt to taste


Input: 1 cup fine or medium bulgur

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 scallions, thinly sliced (more to taste)

4 scallions , thinly sliced ( more to taste )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 to 6 radishes, thinly sliced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup finely chopped parsley


Input: 2 to 4 tablespoons finely chopped fresh mint

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup fresh lemon juice


Input: 1 teaspoon cumin seeds, lightly toasted and ground

1 teaspoon cumin seeds , lightly toasted and ground

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound winter squash, peeled and cut in chunks

1 pound winter squash , peeled and cut in chunks

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 3 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 1/2 cup fine or medium (#1 or #2) bulgur

1/2 cup fine or medium ( #1 or #2 ) bulgur

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1/2 medium onion, finely minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon cumin seeds, lightly toasted and ground

1 teaspoon cumin seeds , lightly toasted and ground

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped fresh mint

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Small romaine lettuce leaves for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound medium or large uncooked shrimp, shelled, shells reserved

1 pound medium or large uncooked shrimp , shelled , shells reserved

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

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

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


Input: 6 tablespoons unsalted butter


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

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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2/3 cup dry white wine


Input: 2 tablespoons brandy


Input: 3 thyme sprigs


Input: 1 bay leaf


Input: 2 celery ribs, chopped


Input: 2 large leeks, white and light green parts only, chopped

2 large leeks , white and light green parts only , chopped

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

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

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


Input: 2 garlic cloves, chopped


Input: 1 fennel bulb, finely chopped, fronds reserved for garnish

1 fennel bulb , finely chopped , fronds reserved for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup long-grain rice


Input: 2 tablespoons tomato paste


Input: Pinch cayenne


Input: Freshly squeezed lemon juice to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon egg white


Input: 1 tablespoon rice wine or dry sherry

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons cornstarch


Input: 1 teaspoon salt, more to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon black pepper


Input: 1 pound boneless leg of lamb or lamb shoulder, cut into strips about 1/2 inch by 2 inches

1 pound boneless leg of lamb or lamb shoulder , cut into strips about 1/2 inch by 2 inches

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

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

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


Input: 3 tablespoons vegetable oil


Input: 2 tablespoons cumin seeds, lightly cracked in a mortar or grinder

2 tablespoons cumin seeds , lightly cracked in a mortar or grinder

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

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

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


Input: 2 tablespoons whole dried red chili peppers, about 2 inches long

2 tablespoons whole dried red chili peppers , about 2 inches long

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

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


Input: 4 scallions, white and green parts only, cut on diagonal into 1-inch lengths

4 scallions , white and green parts only , cut on diagonal into 1-inch lengths

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

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

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


Input: Sesame oil, for seasoning


Input: 1 large bunch cilantro, with the thick stems removed, cut into 3-inch lengths (about 5 cups, loosely packed)

1 large bunch cilantro , with the thick stems removed , cut into 3-inch lengths ( about 5 cups , loosely packed )

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

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

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


Input: 1 green bell pepper or 1 cucumber, stemmed, seeded and slivered

1 green bell pepper or 1 cucumber , stemmed , seeded and slivered

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

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

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Input: 1 fresh chili pepper, stemmed, seeded and slivered

1 fresh chili pepper , stemmed , seeded and slivered

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 scallions, slivered


Input: 2 teaspoons vegetable oil


Input: 1/4 teaspoon salt


Input: Sesame oil


Input: white vinegar, to taste


Input: 3 tablespoons unsalted butter, plus more for greasing the baking dish

3 tablespoons unsalted butter , plus more for greasing the baking dish

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

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

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


Input: 4 1/2 ounces bittersweet chocolate, chopped (about 1 cup)

4$1/2 ounces bittersweet chocolate , chopped ( about 1 cup )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup whole milk


Input: 1 cup molasses


Input: 1 cup sugar


Input: 1 teaspoon vanilla extract


Input: Softened butter, for cutting the caramels

Softened butter , for cutting the caramels

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 medium-size potatoes, like Yukon Gold, peeled

3 medium-size potatoes , like Yukon Gold , peeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large eggplant, peeled


Input: 2 green bell peppers, stemmed and seeded

2 green bell peppers , stemmed and seeded

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/2 cup chicken stock or water

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons cornstarch


Input: 2 teaspoons soy sauce


Input: 2 teaspoons black or balsamic vinegar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Vegetable oil for frying


Input: Salt to taste


Input: 1 tablespoon coarsely chopped garlic


Input: 2 tablespoons olive oil


Input: 4 good-quality sweet Italian sausages


Input: 1 cup medium-to-coarse cornmeal


Input: Salt


Input: 1/2 to 1 cup freshly grated Parmesan cheese, or to taste

1/2 to 1 cup freshly grated Parmesan cheese , or to taste

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

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

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


Input: 2 tablespoons butter


Input: Freshly ground black pepper


Input: 4 tablespoons olive oil


Input: 2 1/2 pounds ground turkey


Input: 2 teaspoons kosher salt


Input: 1/2 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 garlic cloves, chopped


Input: 2 tablespoons chili powder


Input: 2 large Spanish onions, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 red pepper, chopped


Input: 1 green pepper, chopped


Input: 1 to 2 jalapeño peppers, to taste, seeded and chopped

1 to 2 jalapeño peppers , to taste , seeded and chopped

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

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

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Input: 1 28-ounce can tomato purée


Input: 2 15-ounce cans white hominy, drained

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 15-ounce cans pinto beans, drained

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 12-ounce bottle beer


Input: 2 to 3 chipotles in adobo sauce, to taste, minced

2 to 3 chipotles in adobo sauce , to taste , minced

B-QTY B-COMMENT O B-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

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Input: 1 teaspoon dried oregano


Input: 2 bay leaves


Input: Sour cream, for serving


Input: 5 scallions, white and light green parts, sliced, for serving

5 scallions , white and light green parts , sliced , for serving

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

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

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


Input: 1 bunch chopped cilantro, for serving

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Lime wedges, for serving


Input: 1 pound brussels sprouts


Input: 3 to 4 tablespoons olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper


Input: 2 pounds large zucchini, trimmed and grated on the wide holes of a grater or food processor

2 pounds large zucchini , trimmed and grated on the wide holes of a grater or food processor

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

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

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


Input: Salt


Input: 2 eggs


Input: 1/2 cup chopped mixed fresh herbs, such as fennel, dill, mint, parsley (I like to use mostly dill)

1/2 cup chopped mixed fresh herbs , such as fennel , dill , mint , parsley ( I like to use mostly dill )

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

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


Input: 1 tablespoon ground cumin


Input: 1 cup fresh or dry breadcrumbs, more as necessary

1 cup fresh or dry breadcrumbs , more as necessary

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper


Input: 1 cup crumbled feta


Input: All-purpose flour as needed and for dredging

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Olive oil for frying


Input: 1 pound waxy potatoes, such as red potatoes

1 pound waxy potatoes , such as red potatoes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound sweet potatoes, cut in half crosswise

1 pound sweet potatoes , cut in half crosswise

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt or coarse sea salt

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup Sea Island red peas, from Anson Mills, or substitute pigeon peas

1 cup Sea Island red peas , from Anson Mills , or substitute pigeon peas

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

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

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


Input: 8 rabbit legs, roughly 2 ½ to 3 pounds

8 rabbit legs, roughly 2  1/2 to 3 pounds

8 rabbit legs , roughly 2$1/2 to 3 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt


Input: 3 tablespoons vegetable oil


Input: 1/2 cup dry white wine


Input: 2 carrots, cut into ½-inch dice, approximately 1 cup

2 carrots, cut into  1/2-inch dice, approximately 1 cup

2 carrots , cut into 1/2-inch dice , approximately 1 cup

B-QTY B-NAME B-COMMENT I-COMMENT I-COMMENT 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: 2 large white onions, cut into ½-inch dice, approximately 2 cups

2 large white onions, cut into  1/2-inch dice, approximately 2 cups

2 large white onions , cut into 1/2-inch dice , approximately 2 cups

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

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

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


Input: 2 ribs celery, cut into ½-inch dice, approximately 1 cup

2 ribs celery, cut into  1/2-inch dice, approximately 1 cup

2 ribs celery , cut into 1/2-inch dice , approximately 1 cup

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

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

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


Input: 1 bay leaf


Input: 2 cloves garlic, peeled and chopped fine

2 cloves garlic , peeled and chopped fine

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bunches fresh collard greens, stemmed, rolled and cut into ½-inch ribbons

2 bunches fresh collard greens, stemmed, rolled and cut into  1/2-inch ribbons

2 bunches fresh collard greens , stemmed , rolled and cut into 1/2-inch ribbons

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

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


Input: 1 medium Spanish onion, peeled, halved and thinly sliced

1 medium Spanish onion , peeled , halved and thinly sliced

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound country ham, diced, or substitute slab bacon, diced and cooked crisp

1/4 pound country ham , diced , or substitute slab bacon , diced and cooked crisp

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

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

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


Input: 1 1/2 tablespoons grainy mustard


Input: 1 tablespoon lemon juice


Input: 4 pats unsalted butter


Input: 2 tablespoons finely chopped parsley


Input: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 pounds short ribs with bone, in 6 pieces

2$1/2 pounds short ribs with bone , in 6 pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large onion, chopped


Input: 1 cup chopped fennel bulb


Input: 4 cloves garlic, sliced


Input: 2 cups sliced red cabbage


Input: Salt


Input: freshly ground black pepper


Input: 3 medium-size beets, peeled, in 1-inch dice

3 medium-size beets , peeled , in 1-inch dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup tomato paste


Input: 1/4 cup red wine vinegar


Input: 1/2 teaspoon celery seed


Input: 2 bay leaves


Input: 6 cups beef stock


Input: Sour cream or plain yogurt


Input: boiled potatoes, for serving


Input: 1/4 cup olive oil, plus more for drizzling

1/4 cup olive oil , plus more for drizzling

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups cooked or canned chickpeas, as dry as possible

2 cups cooked or canned chickpeas , as dry as possible

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: black pepper


Input: 4 ounces chorizo, diced


Input: 1/2 pound spinach, roughly chopped

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

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Input: 1/4 cup sherry


Input: 1 to 2 cups bread crumbs

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 shallots, finely minced


Input: Zest of 1 lemon


Input: 3/4 cup dry white wine


Input: 2 cups crème fraîche


Input: Salt


Input: black pepper


Input: 1 cup fine bread crumbs


Input: 4 large whiting, cleaned, heads removed, or 6 to 8 smaller ones (2 to 2 1/2 pounds)

4 large whiting , cleaned , heads removed , or 6 to 8 smaller ones ( 2 to 2$1/2 pounds )

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

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

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Input: 1 cup whole milk


Input: 1/2 cup extra virgin olive oil, approximately

1/2 cup extra virgin olive oil , approximately

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

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Input: 1 tablespoon minced chives


Input: 1 pound dried large lima beans or white beans, soaked if necessary for six hours or overnight in 2 quarts of water and drained (limas require no soaking)

1 pound dried large lima beans or white beans , soaked if necessary for six hours or overnight in 2 quarts of water and drained ( limas require no soaking )

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

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

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

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


Input: 1/4 cup extra virgin olive oil

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

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Input: 1 large onion, preferably a sweet red onion, finely chopped

1 large onion , preferably a sweet red onion , finely chopped

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

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Input: 1 28-ounce can chopped tomatoes


Input: 1 bay leaf


Input: 3 tablespoons honey, such as clover or acacia

3 tablespoons honey , such as clover or acacia

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

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Input: 2 tablespoons tomato paste


Input: 1/4 cup red wine vinegar or sherry vinegar

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

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Input: Salt


Input: freshly ground black pepper to taste

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

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Input: 1/2 cup, loosely packed, chopped fresh dill

1/2 cup , loosely packed , chopped fresh dill

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

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Input: 1/4 cup extra virgin olive oil

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

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Input: 1 medium red onion, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups yellow split peas, washed and picked over

2 cups yellow split peas , washed and picked over

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

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Input: Salt to taste


Input: 1 to 2 tablespoons freshly squeezed lemon juice (optional)

1 to 2 tablespoons freshly squeezed lemon juice ( optional )

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

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Input: Pita bread, endive or small romaine lettuce leaves, or crudités for dipping

Pita bread , endive or small romaine lettuce leaves , or crudités for dipping

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

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


Input: 1/4 cup extra virgin olive oil

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

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Input: 2 medium-size red onions, halved and sliced across the grain

2 medium-size red onions , halved and sliced across the grain

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

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Input: Salt to taste


Input: 3 garlic cloves, minced


Input: 1 14-ounce can chopped tomatoes


Input: 1 medium head cauliflower, cut into florets

1 medium head cauliflower , cut into florets

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

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Input: 1 bay leaf


Input: 1 sprig rosemary


Input: 1/2 teaspoon freshly ground pepper


Input: 1 tablespoon tomato paste dissolved in 1/2 cup water

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

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Input: 1/2 cup red wine


Input: 8 kalamata olives, pitted and halved

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

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Input: 1 to 2 tablespoons sherry vinegar or balsamic vinegar (optional)

1 to 2 tablespoons sherry vinegar or balsamic vinegar ( optional )

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Input: 2 cups sugar


Input: 1 teaspoon freshly grated ginger


Input: 1 small shallot, sliced


Input: 1 clove garlic, sliced


Input: 1 stalk lemon grass, sliced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 7 scallions, chopped


Input: 1/4 cup (packed) chopped cilantro

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

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Input: 1 dried habanero pepper


Input: Juice from 3 kaffir limes or other limes

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

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Input: 1/2 cup freshly squeezed orange juice

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

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Input: 2 tablespoons soy sauce, or to taste

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

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Input: 4 to 6 cups meat from braised short ribs (see recipe)

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

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Input: 1 tablespoon vegetable oil, more as needed

1 tablespoon vegetable oil , more as needed

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

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Input: 2 teaspoons freshly grated ginger


Input: 3 cloves garlic, minced


Input: 2 large shallots, minced


Input: 7 scallions, thinly sliced


Input: 2 tablespoons finely chopped flat-leaf parsley

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

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Input: 1/4 cup shredded daikon radish


Input: 2 tablespoons yuzu juice (see note)

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Input: 3 tablespoons soy sauce


Input: 3 tablespoons sesame oil


Input: Salt


Input: freshly ground black pepper


Input: About 30 3-inch round dumpling wrappers from one 12- to 14-ounce package

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

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Input: 1 750-milliliter bottle red wine


Input: 1 tablespoon olive oil


Input: 3 pounds beef short ribs, cut 2 inches thick

3 pounds beef short ribs , cut 2 inches thick

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

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Input: 6 medium carrots, cut into 1/4-inch slices

6 medium carrots , cut into 1/4-inch slices

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

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Input: 4 onions, coarsely chopped


Input: 1 head garlic, halved crosswise

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

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Input: 7 sprigs thyme


Input: 8 ounces (2 sticks) butter

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

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Input: 1 cup light brown sugar


Input: 3 tablespoons tomato paste


Input: 1/2 cup all-purpose flour


Input: 2 tablespoons black peppercorns


Input: 6 cloves


Input: 1 1/4-inch piece of cassia bark or 2-inch piece of cinnamon stick

1$1/4-inch piece of cassia bark or 2-inch piece of cinnamon stick

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

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Input: 2 tablespoons fennel seeds


Input: 5 star anise


Input: 1 teaspoon fenugreek seeds (optional)

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

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Input: 8 cups freshly popped popcorn (from about 1/3 cup raw kernels)

8 cups freshly popped popcorn ( from about 1/3 cup raw kernels )

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

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Input: 2 cups plain puffed rice


Input: 2 cups roasted, salted peanuts

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

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Input: 1/3 cup raw corn kernels


Input: 1/4 cup black sesame seeds


Input: 1 teaspoon five-spice powder (recipe follows)

1 teaspoon five-spice powder ( recipe follows )

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Input: 1/4 teaspoon baking soda, sifted

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Input: 1 stick unsalted butter


Input: 1 cup light-brown sugar, firmly packed

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

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Input: 1/3 cup sorghum (see note)

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Input: 1/2 teaspoon kosher salt


Input: 1/2 teaspoon vanilla extract


Input: 10 dried black mushrooms (available at Asian markets)

10 dried black mushrooms ( available at Asian markets )

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Input: 6 cups chicken stock


Input: 2 1/2 pounds fatty ground pork (at least 30 percent fat), preferably from a pasture-raised pig

2$1/2 pounds fatty ground pork ( at least 30 percent fat ) , preferably from a pasture-raised pig

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

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Input: 2 egg whites


Input: 1/2 cup plus 1 tablespoon shao xing wine or dry sherry

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

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Input: 3 tablespoons soy sauce


Input: 2 tablespoons plus 1 1/2 teaspoons sugar

2 tablespoons plus 1$1/2 teaspoons sugar

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

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Input: 1 tablespoon toasted sesame oil


Input: 3 1/2 teaspoons kosher salt plus more to season

3$1/2 teaspoons kosher salt plus more to season

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

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Input: 1/2 teaspoon freshly ground black pepper

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

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Input: 3/4 cup minced scallions, white and light-green parts only; reserve green parts for garnish

3/4 cup minced scallions , white and light-green parts only; reserve green parts for garnish

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

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


Input: 2 tablespoons finely minced ginger


Input: 2 quarts plus 2 tablespoons vegetable oil

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

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Input: 1/3 cup ginger, sliced into very thin threads or matchsticks

1/3 cup ginger , sliced into very thin threads or matchsticks

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

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Input: 3/4 cup dry white wine


Input: 1 teaspoon black vinegar (optional)

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

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Input: 18 medium shiitake mushrooms, stems removed

18 medium shiitake mushrooms , stems removed

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

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Input: 2 tablespoons cornstarch, mixed with 2 tablespoons water

2 tablespoons cornstarch , mixed with 2 tablespoons water

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

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Input: 3 bunches watercress, trimmed


Input: 1 pound 9 ounces (about 5 1/2 cups) whole wheat flour

1 pound 9 ounces ( about 5$1/2 cups ) whole wheat flour

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

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Input: 10 ounces (about 2 cups) unbleached all-purpose flour, more for dusting

10 ounces ( about 2 cups ) unbleached all-purpose flour , more for dusting

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

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


Input: 1 1/2 tablespoons (2 packets) granulated yeast

1$1/2 tablespoons ( 2 packets ) granulated yeast

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

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Input: 1 tablespoon kosher salt


Input: 1 4/10 ounces (about 1/4 cup) vital wheat gluten

1$4/10 ounces ( about 1/4 cup ) vital wheat gluten

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Input: Cornmeal, as needed


Input: Seeds for sprinkling on bread, optional

Seeds for sprinkling on bread , optional

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

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Input: 1 teaspoon active dry yeast


Input: 11 ounces (about 2 1/2 cups) whole wheat flour

11 ounces ( about 2$1/2 cups ) whole wheat flour

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Input: 7 3/4 ounce (about 1 1/2 cups) unbleached bread flour, more as needed

7$3/4 ounce ( about 1$1/2 cups ) unbleached bread flour , more as needed

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

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


Input: 3/4 ounce (about 1/2 cup) wheat bran

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

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Input: 1 tablespoon kosher salt


Input: Vegetable oil or cooking spray


Input: Cornmeal, for sprinkling


Input: 4 large russet potatoes (10 to 12 ounces each), scrubbed well

4 large russet potatoes ( 10 to 12 ounces each ) , scrubbed well

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

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


Input: 2 teaspoons kosher salt


Input: 1/4 cup crème fraîche, more for serving

1/4 cup crème fraîche , more for serving

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

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Input: 2 tablespoons unsalted butter, at room temperature

2 tablespoons unsalted butter , at room temperature

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

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Input: 4 teaspoons chopped chives


Input: 1/2 teaspoon freshly ground black pepper

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

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Input: 2 ounces salmon roe, for topping

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

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Input: Salt


Input: 6 ounces dried Chinese egg noodles, or 10 to 12 ounces fresh

6 ounces dried Chinese egg noodles , or 10 to 12 ounces fresh

B-QTY 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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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sesame oil


Input: 3 tablespoons peanut oil


Input: 2 tablespoons minced ginger


Input: 2 pork chops, thinly sliced

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

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Input: 1 small head Napa or savoy cabbage, shredded (about 4 cups)

1 small head Napa or savoy cabbage , shredded ( about 4 cups )

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


Input: 2 carrots, shredded


Input: 2 tablespoons ketchup


Input: 1/4 cup soy sauce


Input: 1/4 cup Worcestershire sauce


Input: 2 tablespoons mirin, or a bit of sugar

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Input: Few drops Tabasco sauce, or to taste

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

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Input: 1 bunch scallions, chopped, white parts only

1 bunch scallions , chopped , white parts only

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 green peppers, stemmed and seeded

1$1/2 green peppers , stemmed and seeded

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 garlic cloves


Input: 1 pound dried black beans, rinsed and picked over to remove any stones

1 pound dried black beans , rinsed and picked over to remove any stones

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

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

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


Input: 1 smoked ham hock


Input: 2 bay leaves


Input: 5 teaspoons salt, or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup olive oil


Input: 4 slices thick bacon, cut into 1/2-inch pieces

4 slices thick bacon , cut into 1/2-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 Spanish onion, diced


Input: 1 jalapeño, stemmed and finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon dried oregano


Input: 1/2 teaspoon ground cumin


Input: 1/2 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons distilled white vinegar


Input: 1 tablespoon turbinado or other brown sugar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 large or extra large eggs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: freshly ground pepper to taste

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


Input: 1 cup fresh ricotta


Input: 3 tablespoons chopped fresh mint


Input: 1 garlic clove, minced or mashed in a mortar and pestle

1 garlic clove , minced or mashed in a mortar and pestle

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

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

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


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 leek, white and light green parts, cleaned and chopped

1 leek , white and light green parts , cleaned and chopped

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

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

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


Input: 2 garlic cloves, minced


Input: 3/4 pound winter squash or zucchini, cut in 1/4- to 1/3-inch dice

3/4 pound winter squash or zucchini , cut in 1/4- to 1/3-inch dice

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

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

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


Input: Salt


Input: freshly ground pepper to taste

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


Input: 1/4 cup chopped fresh dill


Input: 2 tablespoons chopped fresh mint


Input: 8 eggs


Input: 1/2 cup drained yogurt or thick Greek-style yogurt

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup freshly grated Parmesan cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium to large green bell peppers, seeded and diced

2 medium to large green bell peppers , seeded and diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, pureed in a mortar with a pinch of salt

2 garlic cloves , pureed in a mortar with a pinch of salt

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

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

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


Input: Salt to taste


Input: 6 large or extra-large eggs


Input: 1/4 teaspoon freshly ground pepper


Input: 1/8 teaspoon powdered saffron, or a pinch of saffron threads dissolved or soaked in 1 tablespoon hot water

1/8 teaspoon powdered saffron , or a pinch of saffron threads dissolved or soaked in 1 tablespoon hot water

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

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

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


Input: 1 teaspoon all-purpose flour


Input: 3/4 cup drained yogurt


Input: 1/2 cup chopped fresh chives or finely chopped scallion

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound boiling potatoes, peeled and cut in small dice (about 1/2 inch)

1/2 pound boiling potatoes , peeled and cut in small dice ( about 1/2 inch )

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

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

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


Input: 3/4 pound carrots, peeled and cut in small dice (about 1/2 inch)

3/4 pound carrots , peeled and cut in small dice ( about 1/2 inch )

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

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

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


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large garlic cloves, mashed with a pinch of salt in a mortar and pestle or finely chopped

2 large garlic cloves , mashed with a pinch of salt in a mortar and pestle or finely chopped

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

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

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


Input: 2 teaspoons caraway seeds, ground

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: freshly ground pepper to taste

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


Input: 1 tablespoon harissa dissolved in 2 tablespoons water, or 1/4 to 1/2 teaspoon cayenne (to taste)

1 tablespoon harissa dissolved in 2 tablespoons water , or 1/4 to 1/2 teaspoon cayenne ( to taste )

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

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

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


Input: 1 6-ounce can of olive oil-packed light tuna (not albacore), drained and broken up with a fork

1 6-ounce can of olive oil-packed light tuna ( not albacore ) , drained and broken up with a fork

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

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

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

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


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

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 large eggs


Input: 3 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 red onion, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 carrot, peeled and finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 stalk celery, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound pancetta, bacon or prosciutto, diced

1/4 pound pancetta , bacon or prosciutto , diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: One 3- to 4-pound rabbit, cut into 6 or 8 pieces

One 3- to 4-pound rabbit , cut into 6 or 8 pieces

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

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

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


Input: 1 cup white wine


Input: A Parmesan cheese rind, optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons tomato paste


Input: 2 bay leaves


Input: 2 to 3 cups chicken stock or water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: Black pepper


Input: 1 teaspoon finely chopped fresh thyme

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon finely chopped fresh rosemary

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large bone-in rabbit saddles (bodies from 3- to 4-pound rabbits, all legs removed)

2 large bone-in rabbit saddles ( bodies from 3- to 4-pound rabbits , all legs removed )

B-QTY B-UNIT B-NAME I-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

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

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


Input: Salt


Input: Black pepper


Input: 2 tablespoons whole grain mustard


Input: 2 tablespoons white-wine vinegar or cider vinegar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup plus 2 tablespoons extra virgin olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup dried cranberries, prunes or other dried fruit

1/4 cup dried cranberries , prunes or other dried fruit

B-QTY B-UNIT B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry white wine or Armagnac, or as needed

1/2 cup dry white wine or Armagnac , or as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 head frisée or 8 ounces dandelion or mustard greens

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup almonds, toasted and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup cold heavy cream


Input: 1 teaspoon pure vanilla extract


Input: 1 (14-ounce) can cold sweetened condensed milk

1 ( 14-ounce ) can cold sweetened condensed milk

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup sweetened condensed milk


Input: 1/2 cup coconut milk


Input: 2 tablespoons unsalted butter


Input: 2 teaspoons light corn syrup


Input: 1 1/2 cups finely shredded unsweetened coconut (see note)

1$1/2 cups finely shredded unsweetened coconut ( see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 tablespoons (1/2 stick) butter, plus extra for greasing the pan

4 tablespoons ( 1/2 stick ) butter , plus extra for greasing the pan

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

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

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


Input: 1 pound semisweet or bittersweet chocolate

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 (14-ounce) can sweetened condensed milk

1 ( 14-ounce ) can sweetened condensed milk

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon salt (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup chopped nuts (optional)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/8 teaspoon powdered gelatin


Input: 2 ounces bittersweet chocolate, finely chopped

2 ounces bittersweet chocolate , finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup Nutella


Input: 1/2 teaspoon kosher salt


Input: 1 1/2 cups heavy cream


Input: 1/2 teaspoon vanilla extract


Input: 1 cup whole milk


Input: 1/4 cup chopped, toasted hazelnuts, for serving (optional)

1/4 cup chopped , toasted hazelnuts , for serving ( optional )

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

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

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


Input: 3 tablespoons olive oil


Input: 1 leek, well washed and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: black pepper


Input: 2 cups quartered button mushrooms


Input: 1 1/2 cups chicken stock


Input: 1 sprig fresh rosemary


Input: 2 medium carrots, cut into coins

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 boneless chicken thighs, diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup peas, frozen or fresh

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons cornstarch


Input: 1 cup flour


Input: 3/4 teaspoon baking powder


Input: 1/8 teaspoon baking soda


Input: 1/4 teaspoon salt


Input: 2 to 3 tablespoons unsalted butter, cut into bits

2 to 3 tablespoons unsalted butter , cut into bits

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup buttermilk (see note)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 egg


Input: 1 cup olive oil


Input: 2 medium tomatoes, peeled, seeded and sliced

2 medium tomatoes , peeled , seeded and sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small onion, thinly sliced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 carrot, peeled and very thinly sliced

1 carrot , peeled and very thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pinches saffron


Input: 1 bay leaf


Input: 4 sprigs parsley


Input: 2 cloves garlic


Input: 1 pound each boned and skinned cod and halibut (fluke or sea bass may be substituted for either), cut into 2-inch pieces

1 pound each boned and skinned cod and halibut ( fluke or sea bass may be substituted for either ) , cut into 2-inch pieces

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

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

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


Input: 2 cups peeled and deveined medium shrimp

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1/2 lemon


Input: Salt


Input: Freshly ground black pepper


Input: 1 cup rich fish broth


Input: 1/2 cup white wine


Input: 6 slices toasted country bread


Input: 1 pound greens, such as chard, kale or broccoli rabe, stemmed and washed well, or half of a 1-pound bag prepared greens

1 pound greens , such as chard , kale or broccoli rabe , stemmed and washed well , or half of a 1-pound bag prepared greens

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

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

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

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


Input: Salt


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 garlic cloves, to taste, minced

1 to 2 garlic cloves , to taste , minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup fresh ricotta cheese


Input: 1/2 to 3/4 cup freshly grated Parmesan, or a mixture of Parmesan and Romano Pecorino (to taste)

1/2 to 3/4 cup freshly grated Parmesan , or a mixture of Parmesan and Romano Pecorino ( to taste )

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

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

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


Input: 3/4 pound pappardelle


Input: 1 pound spinach or Swiss chard (1 bunch), stemmed and thoroughly cleaned

1 pound spinach or Swiss chard ( 1 bunch ) , stemmed and thoroughly cleaned

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Input: 1/2 pound (1 1/8 cups) chickpeas, soaked for at least six hours in 2 quarts water

1/2 pound ( 1$1/8 cups ) chickpeas , soaked for at least six hours in 2 quarts water

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Input: A bouquet garni made with a bay leaf, a couple of sprigs each of parsley and thyme, and a Parmesan rind

A bouquet garni made with a bay leaf , a couple of sprigs each of parsley and thyme , and a Parmesan rind

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


Input: Salt


Input: freshly ground pepper


Input: 2 tablespoons fresh lemon juice


Input: 1 tablespoon red wine vinegar or sherry vinegar

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Input: 1 garlic clove, minced or pureed

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Input: 1/3 cup extra virgin olive oil

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

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Input: 1 small red onion, chopped, soaked in cold water for five minutes and drained (optional)

1 small red onion , chopped , soaked in cold water for five minutes and drained ( optional )

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Input: 1/2 pound kale, collards or other greens, stemmed and washed in two or three changes of water

1/2 pound kale , collards or other greens , stemmed and washed in two or three changes of water

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Input: 2 tablespoons extra virgin olive oil

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Input: 4 pounds medium-sized clams or mussels (or use a mixture of the two), purged

4 pounds medium-sized clams or mussels ( or use a mixture of the two ) , purged

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Input: 1 large shallot, finely chopped

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Input: 3 large garlic cloves, sliced

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Input: 1/2 cup dry white wine


Input: A few sprigs each parsley and thyme

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Input: Salt


Input: freshly ground pepper


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

1 15-ounce can white beans , drained and rinsed

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Input: 1 cup chicken stock


Input: 1 tablespoon chopped fresh parsley


Input: 1/2 pound stemmed and washed sturdy greens, like kale, chard, turnip greens or mustard greens

1/2 pound stemmed and washed sturdy greens , like kale , chard , turnip greens or mustard greens

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Input: 1 medium-size portobello mushroom (for stuffing), sliced 1/2 inch thick

1 medium-size portobello mushroom ( for stuffing ) , sliced 1/2 inch thick

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Input: 2 tablespoons extra virgin olive oil

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

1 to 2 garlic cloves , minced ( to taste )

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Input: Salt


Input: freshly ground pepper


Input: 1 1/2 ounces Gruyère or a mixture of Gruyère and Parmesan, sliced very thin or grated (about 1/3 cup)

1$1/2 ounces Gruyère or a mixture of Gruyère and Parmesan , sliced very thin or grated ( about 1/3 cup )

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Input: 4 slices whole grain bread


Input: 2 (8-ounce) halibut fillets, preferably at least 1-inch thick

2 ( 8-ounce ) halibut fillets , preferably at least 1-inch thick

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Input: 1 1/2 teaspoons extra virgin olive oil, more to taste

1$1/2 teaspoons extra virgin olive oil , more to taste

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Input: Kosher salt


Input: Ground chile pepper, preferably Turkish or Aleppo

Ground chile pepper , preferably Turkish or Aleppo

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Input: 2 rosemary branches


Input: 1 small lemon, very thinly sliced

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