Input: 1 yeasted olive oil crust


Input: 10 to 12 radicchio leaves


Input: 2/3 cup fresh ricotta cheese


Input: 24 walnut halves (12 walnuts, shelled), chopped

24 walnut halves ( 12 walnuts , shelled ) , chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1 egg yolk


Input: 1/3 cup freshly grated Parmesan (1 1/2 ounces)

1/3 cup freshly grated Parmesan ( 1$1/2 ounces )

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt


Input: freshly ground pepper


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: 6 tablespoons chicken fat, suet or vegetable oil

6 tablespoons chicken fat , suet or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium to large onion, cut in 1-inch pieces

1 medium to large onion , cut in 1-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic, chopped


Input: 1 stalk celery, cut into chunks

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 large carrot, peeled and cut into chunks

1 large carrot , peeled and cut into chunks

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup matzo meal


Input: 1 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: 1/8 teaspoon freshly ground black pepper, or to taste

1/8 teaspoon freshly ground black pepper , or to taste

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 NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon hot paprika


Input: 2 1/4 cups (300 grams) bread flour

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 3/4 cup (100 grams) wheat flour

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons (8 grams) table salt

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon (2 grams) instant or dry active yeast

1/2 teaspoon ( 2 grams ) instant or dry active yeast

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups (300 grams) cool water (55 to 65 degrees)

1$1/4 cups ( 300 grams ) cool water ( 55 to 65 degrees )

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

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

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


Input: Wheat bran, cornmeal or flour, for dusting

Wheat bran , cornmeal or flour , for dusting

B-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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 thick slices bacon (2 ounces), cut into 1-inch pieces

2 thick slices bacon ( 2 ounces ) , cut into 1-inch pieces

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

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


Input: 1 large onion, thinly sliced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 tablespoons extra virgin olive oil, more as needed

1 to 2 tablespoons extra virgin olive oil , more as needed

B-QTY O O 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 NoCAP NoCAP

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


Input: 1 small head radicchio, halved, cored and thinly sliced

1 small head radicchio , halved , cored 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 NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt


Input: freshly ground black pepper


Input: 1 teaspoon honey


Input: 1/2 teaspoon red wine vinegar


Input: 1 1/2 pounds calf’s liver, sliced 1/4-inch thick

1$1/2 pounds calf’s liver , sliced 1/4-inch thick

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: Chopped parsley, for garnish (optional)

Chopped parsley , for garnish ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Cooked polenta, for serving (optional)

Cooked polenta , for serving ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 pounds boneless strip loin steaks, each 1 1/2 inches thick

2 pounds boneless strip loin steaks , each 1$1/2 inches thick

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN 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: Salt


Input: freshly ground black pepper


Input: 1/2 cup flat-leaf parsley leaves


Input: 1 tablespoon fresh thyme leaves


Input: 2 cloves garlic, chopped


Input: 1 shallot, chopped


Input: 1 1/2 tablespoons red wine vinegar


Input: 1 teaspoon hot Hungarian paprika


Input: 1 pound shiitake mushrooms, stems removed

1 pound shiitake mushrooms , stems removed

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 teaspoon grapeseed oil


Input: 1/2 cup finely chopped shallots


Input: 1 cup diced canned tomatoes


Input: 2 cups cider vinegar


Input: 1 teaspoon cardamom


Input: 1/2 teaspoon cinnamon


Input: 1 teaspoon ground ginger


Input: 1/2 teaspoon ground clove


Input: 1/2 teaspoon chili powder


Input: 2 tablespoons fish sauce (see note)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup honey


Input: 3 to 4 large shallots (4 ounces) chopped

3 to 4 large shallots ( 4 ounces ) chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 2 1/2 tablespoons allspice


Input: 1 tablespoon mace


Input: 2 teaspoons cayenne


Input: 1/4 nutmeg, grated


Input: 3 3/4 teaspoons salt


Input: 2 ounces anchovies, drained of oil

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: 3 ounces (about 1/3 cup) soy sauce

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 3 cups apple-cider vinegar


Input: 8 nori sheets, sold at Asian markets

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sea salt, to taste


Input: Toasted sesame oil as needed

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


Input: 3 to 4 pounds short ribs, split

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Root vegetables, washed and halved (2 parsnips, 2 turnips, 4 large carrots)

Root vegetables , washed and halved ( 2 parsnips , 2 turnips , 4 large carrots )

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

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

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


Input: 2 onions, halved and stuck with 2 cloves in each half

2 onions , halved and stuck with 2 cloves in each half

B-QTY B-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT B-QTY 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 to 5 celery stalks, including leaves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup parsley


Input: Salt


Input: Pepper


Input: 1/2 cup barley, rinsed


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1-1/2 pounds zucchini, scrubbed and sliced very thin

1-1/2 pounds zucchini , scrubbed and sliced very thin

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: freshly ground pepper to taste

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


Input: 1/4 teaspoon sugar


Input: 1 tablespoon plus 1 teaspoon sherry vinegar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon finely minced lemon zest

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped fresh mint


Input: 3/4 pound pasta, such as farfalle or fusilli

3/4 pound pasta , such as farfalle or fusilli

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Grated ricotta salata or Pecorino for serving (optional)

Grated ricotta salata or Pecorino for serving ( optional )

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

YesCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons olive oil, more as needed

3 tablespoons olive oil , more as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large yellow onions, finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sea salt


Input: 2 pounds fresh spinach, washed and thoroughly dried

2 pounds fresh spinach , washed and thoroughly dried

B-QTY B-UNIT 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: Vegetable oil or nonstick spray, for oiling pan

Vegetable oil or nonstick spray , for oiling pan

B-NAME I-NAME I-NAME I-NAME I-NAME O 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 pound feta cheese, rinsed in cool water, then crumbled

1 pound feta cheese , rinsed in cool water , then crumbled

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

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

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


Input: 12 ounces ricotta cheese, drained

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 ounces (about 2 cups) finely grated Parmigiano-Reggiano

5 ounces ( about 2 cups ) finely grated Parmigiano-Reggiano

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 5 large eggs, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: 1 to 2 tablespoons finely chopped fresh dill, or to taste

1 to 2 tablespoons finely chopped fresh dill , or to taste

B-QTY B-COMMENT O 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 NoCAP NoCAP

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


Input: 2 pounds (about 7 medium) Adirondack Red potatoes

2 pounds ( about 7 medium ) Adirondack Red potatoes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 6 to 8 cups beef or chicken broth, or as needed

6 to 8 cups beef or chicken broth , or as needed

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

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

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


Input: Salt


Input: freshly ground black pepper


Input: 1 large red or white onion, thinly sliced

1 large red or white onion , thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons beef suet or duck fat, or as needed

3 tablespoons beef suet or duck fat , 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 NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 sprigs fresh thyme


Input: 1 tablespoon sherry vinegar


Input: 3 tablespoons butter, more for greasing pie plate

3 tablespoons butter , more for greasing pie plate

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cloves garlic, minced


Input: 1 medium leek, white and light green parts only, minced

1 medium leek , white and light green parts only , minced

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: 4 small cipollini onions, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced French tarragon leaves plus 1 tablespoon finely chopped, for garnish

2 tablespoons minced French tarragon leaves plus 1 tablespoon finely chopped , for garnish

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

NoCAP NoCAP NoCAP YesCAP 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: 3 cups heavy cream


Input: 2 pounds (about 6 medium) Keuka Gold potatoes (unpeeled), sliced 1/8-inch thick

2 pounds ( about 6 medium ) Keuka Gold potatoes ( unpeeled ) , sliced 1/8-inch thick

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

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

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


Input: Salt


Input: ground white pepper


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small onion, chopped


Input: 2 large garlic cloves, green shoots removed, minced or thinly sliced, plus 1 small clove, green shoots removed, minced or pureed

2 large garlic cloves , green shoots removed , minced or thinly sliced , plus 1 small clove , green shoots removed , minced or pureed

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

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

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: 1/4 teaspoon crushed red pepper flakes (optional; more to taste)

1/4 teaspoon crushed red pepper flakes ( optional; more to taste )

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

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

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


Input: 2 pounds ripe tomatoes


Input: Pinch of sugar


Input: A few sprigs of fresh basil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 3/4 pound orecchiette


Input: Parmesan, Pecorino or ricotta salata for serving

Parmesan , Pecorino or ricotta salata for serving

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

YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Absinthe


Input: 2 ounces DH Krahn gin


Input: 1 teaspoon apricot jam


Input: 3/4 ounce fennel syrup


Input: 3/4 ounce freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Dash of Fee Brothers Peach Bitters

YesCAP NoCAP YesCAP YesCAP YesCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Club soda


Input: Salt to taste


Input: 3/4 pound romano beans


Input: 3/4 pound spaghetti


Input: 4 ounces goat cheese


Input: 1 to 2 teaspoons freshly ground black pepper (to taste)

1 to 2 teaspoons freshly ground black pepper ( to taste )

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

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

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


Input: 2 tablespoons olive oil


Input: 2 tablespoons unsalted butter


Input: 2 thick, wild salmon fillets (6 to 8 ounces each)

2 thick , wild salmon fillets ( 6 to 8 ounces each )

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

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

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


Input: Kosher salt or freshly ground black pepper

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: 2 Kirby cucumbers, peeled and diced into 1/4-inch cubes

2 Kirby cucumbers , peeled and diced into 1/4-inch cubes

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, minced


Input: 2 tablespoons chopped fresh dill or cilantro

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 teaspoons fresh lemon juice, more to taste

1 to 2 teaspoons fresh lemon juice , more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 teaspoons fresh lemon juice, more to taste

1 to 2 teaspoons fresh lemon juice , more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup dried shiitake mushrooms


Input: 1 1/2 pounds bok choy, trimmed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup peanut oil


Input: 1 tablespoon minced garlic (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 cup fresh shiitake mushrooms, cleaned, trimmed and sliced

1 cup fresh shiitake mushrooms , cleaned , trimmed and sliced

B-QTY B-UNIT 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 to 3/4 cup commercial oyster sauce

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 Idaho baking potatoes


Input: Extra-virgin olive oil


Input: 8 ounces thick-cut bacon, diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 ounces cheddar cheese


Input: 1 bunch scallions


Input: Kosher salt


Input: freshly ground black pepper


Input: 1 cup sour cream


Input: Hot sauce, to taste


Input: 4 egg whites


Input: 3 cups flour


Input: 2 3/4 cups club soda


Input: About 6 cups canola oil, for frying

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup Dijon mustard


Input: 2 tablespoons honey


Input: 2 teaspoons light soy sauce


Input: 1 teaspoon hot sauce


Input: 1 pound green beans, trimmed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt


Input: 1 pound Swiss chard stalks, coarsely chopped (about 4 cups)

1 pound Swiss chard stalks , coarsely chopped ( about 4 cups )

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

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

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


Input: Salt to taste


Input: 2 to 4 garlic cloves (to taste), peeled, green shoots removed

2 to 4 garlic cloves ( to taste ) , peeled , green shoots removed

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

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

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


Input: 1/2 cup sesame tahini, stirred if the oil has separated

1/2 cup sesame tahini , stirred if the oil has separated

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: 1/4 to 1/2 cup freshly squeezed lemon juice, to taste

1/4 to 1/2 cup freshly squeezed lemon juice , to taste

B-QTY B-COMMENT O B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME 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: 1 tablespoon extra-virgin olive oil


Input: 1 large cauliflower, broken into florets

1 large cauliflower , broken into florets

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: Salt to taste


Input: Freshly ground pepper to taste

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


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 3 garlic cloves, to taste, cut in half, green shoots removed

2 to 3 garlic cloves , to taste , cut in half , green shoots removed

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

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

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


Input: 1 cup sesame tahini


Input: 1/4 to 3/4 cup fresh lemon juice, to taste

1/4 to 3/4 cup fresh lemon juice , to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup finely chopped flat-leaf parsley (2 bunches)

1 cup finely chopped flat-leaf parsley ( 2 bunches )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 1/2 pounds winter squash, like butternut

2$1/2 pounds winter squash , like butternut

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: 1/3 cup sesame tahini, stirred if the oil has separated out

1/3 cup sesame tahini , stirred if the oil has separated out

O 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 large garlic cloves, halved, with green shoots removed

2 large garlic cloves , halved , with green shoots removed

B-QTY B-UNIT 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: Salt to taste


Input: 2 to 4 tablespoons freshly squeezed lemon juice, to taste

2 to 4 tablespoons freshly squeezed lemon juice , to taste

B-QTY B-COMMENT O B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME 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: 1/2 teaspoon cumin seeds, lightly toasted and ground

1/2 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: Pomegranate seeds for garnish


Input: extra virgin olive oil for garnish

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds tomatoes, or a mixture of red and green tomatoes, cored and sliced

1$1/2 pounds tomatoes , or a mixture of red and green tomatoes , cored and sliced

B-QTY O B-NAME I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT B-NAME I-COMMENT I-COMMENT O 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: 4 tablespoons sesame tahini


Input: 1/3 cup water


Input: 2 tablespoons freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 garlic cloves


Input: Salt to taste


Input: 1/2 teaspoon cumin seeds, lightly toasted and ground

1/2 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: Freshly ground pepper or Aleppo pepper to taste

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

YesCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 tablespoons chopped flat-leaf parsley

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 4 to 8 ounces bacon, chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound Brussels sprouts, stems trimmed

1 pound Brussels sprouts , stems trimmed

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup dried figs, stemmed and quartered

1 cup dried figs , stemmed and quartered

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: Freshly ground black pepper


Input: 2 teaspoons balsamic vinegar, or more to taste

2 teaspoons balsamic vinegar , or more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup lime juice (from about 2 limes)

1/4 cup lime juice ( from about 2 limes )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tart apples, peeled and cored

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: 1 small onion, finely diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: A handful of cilantro, roughly chopped

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 red chili or jalapeño pepper, seeded and minced, seeds reserved

1 red chili or jalapeño pepper , seeded and minced , seeds reserved

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

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

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


Input: 1 poblano pepper, seeded and minced

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: 2 tablespoons minced ginger


Input: 1 tablespoon sugar or apple-cider syrup (see note)

1 tablespoon sugar or apple-cider syrup ( see note )

B-QTY B-UNIT B-NAME I-NAME I-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: Salt


Input: 1/2 cup chopped walnuts, toasted

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 to 8 duck legs


Input: 2 to 3 cloves garlic


Input: 1 to 2 minced jalapeños


Input: 2 teaspoons curry powder


Input: 2 tablespoons minced ginger


Input: Grated zest of one orange


Input: Salt


Input: freshly ground black pepper


Input: Extra-virgin olive oil


Input: 1/2 cup orange juice


Input: 1/2 cup lime juice (from about 4 limes)

1/2 cup lime juice ( from about 4 limes )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup chicken stock


Input: 1 1/2 tablespoons unsalted butter


Input: 1 1/2 cup finely chopped leeks, no green

1$1/2 cup finely chopped leeks , no green

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1-inch piece peeled ginger, slivered

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, sliced


Input: 16 littleneck clams, scrubbed


Input: 20 mussels, scrubbed and debearded

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 large shrimp, peeled


Input: 12 ounces stout


Input: 8 oysters, scrubbed


Input: 1/2 cup heavy cream


Input: 1 tablespoon lemon juice


Input: 1 tablespoon soy sauce


Input: 1/2 pound calamari, sliced thin

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: Vegetable oil for deep-frying


Input: 1 1 1/2 pound raw lobster, cut into pieces (see note) or three 3-ounce raw lobster tails in the shell, chopped into quarters

1 1$1/2 pound raw lobster , cut into pieces ( see note ) or three 3-ounce raw lobster tails in the shell , chopped into quarters

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

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX 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 YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, minced


Input: 2 ounces (about 1/3 cup) ground pork

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/3 cup dry sherry


Input: 1 1/2 cups chicken broth


Input: 4 water chestnuts, preferably freshly peeled, cut into 1/8-inch slices

4 water chestnuts , preferably freshly peeled , cut into 1/8-inch slices

B-QTY 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

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


Input: 1/2 cup sliced bamboo shoots


Input: 3 white button mushrooms, blanched in boiling water for 1 minute, drained and cut into 1/8-inch slices

3 white button mushrooms , blanched in boiling water for 1 minute , drained and cut into 1/8-inch slices

B-QTY B-NAME I-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT 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: 1/4 cup frozen green peas, defrosted

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon sugar


Input: Salt


Input: ground white pepper


Input: 2 tablespoons cornstarch dissolved in 3 tablespoons cold water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large egg, lightly beaten

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 whole scallions, sliced into 1/4-inch thick rounds

2 whole scallions , sliced into 1/4-inch thick rounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon dark Asian sesame oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Hot cooked rice, for serving

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup plus 1 tablespoon butter

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup dark-brown sugar


Input: 4 apples (about 1 3/4 pounds), peeled, cored and cut into 1/4-inch wedges

4 apples ( about 1$3/4 pounds ) , peeled , cored and cut into 1/4-inch wedges

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

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


Input: 1/2 cup sugar


Input: 1 egg


Input: 3/4 cup dark molasses


Input: 1 cup buttermilk


Input: 2 1/4 cups flour


Input: 1 teaspoon baking soda


Input: 1/2 teaspoon salt


Input: 1 teaspoon ground ginger


Input: 1 teaspoon cinnamon


Input: Very softly whipped cream


Input: 8 ounces small to medium Chioggia beets (see note), as close in size as possible

8 ounces small to medium Chioggia beets ( see note ) , as close in size as possible

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

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

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


Input: 8 ounces small to medium golden beets, as close in size as possible

8 ounces small to medium golden beets , as close in size as possible

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

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

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


Input: 2 tablespoons canola oil


Input: 4 Fuji apples (about 2 pounds), peeled, cored and cut into 1/2-inch dice

4 Fuji apples ( about 2 pounds ) , peeled , cored and cut into 1/2-inch dice

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

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

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


Input: 1/2 cup apple juice


Input: 1/2 cup apple-cider vinegar


Input: 1/2 teaspoon Dijon mustard


Input: 1/2 teaspoon whole-grain mustard


Input: 4 large mint leaves


Input: Maldon salt or other flaky sea salt

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound black-eyed peas, rinsed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large onion, chopped


Input: 3 large garlic cloves, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: Salt to taste


Input: 1 large bunch collard greens (1 1/2 to 2 pounds), stemmed, washed well and chopped or cut in ribbons

1 large bunch collard greens ( 1$1/2 to 2 pounds ) , stemmed , washed well and chopped or cut in ribbons

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

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

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

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


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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 to 1/2 cup chopped fresh dill (to taste)

1/4 to 1/2 cup chopped fresh dill ( to taste )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Freshly ground pepper to taste

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


Input: For topping (optional): crumbled feta or fresh lemon juice

For topping ( optional ) : crumbled feta or fresh lemon juice

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

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

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


Input: 1 1/2 pounds winter squash, such as butternut, banana or hubbard, peeled, seeded and cut in 1/2 inch dice (about 2 cups diced squash)

1$1/2 pounds winter squash , such as butternut , banana or hubbard , peeled , seeded and cut in 1/2 inch dice ( about 2 cups diced squash )

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

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

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


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: freshly ground pepper to taste


Input: 1 bunch collard greens, about 1 pound, stemmed and washed

1 bunch collard greens , about 1 pound , stemmed and washed

B-QTY B-UNIT B-NAME I-NAME B-COMMENT I-COMMENT B-QTY 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 quarts chicken or vegetable stock, or 1 quart chicken or vegetable broth and 1 quart water

2 quarts chicken or vegetable stock , or 1 quart chicken or vegetable broth and 1 quart water

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

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

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


Input: 1 small or 1/2 medium onion

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

2 large garlic cloves , green shoots removed , minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups arborio or carnaroli rice

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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

B-QTY B-UNIT B-NAME I-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT 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: Pinch of saffron (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup freshly grated Parmesan cheese (2 ounces)

1/2 cup freshly grated Parmesan cheese ( 2 ounces )

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 to 4 tablespoons chopped flat-leaf parsley

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large bunch collard greens (about 1 1/2 pounds), stemmed, leaves washed

1 large bunch collard greens ( about 1$1/2 pounds ) , stemmed , leaves washed

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

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

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


Input: Salt to taste


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 medium onion, chopped


Input: 2 large garlic cloves, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon chopped fresh rosemary


Input: 1 1/2 cups farro


Input: 1/2 cup dry white wine


Input: 2 quarts chicken stock, vegetable stock, or water, or 1 quart each

2 quarts chicken stock , vegetable stock , or water , or 1 quart each

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

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

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


Input: 1/4 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: Crumbled feta for serving


Input: 1 large bunch collard greens, about 1 1/2 pounds, stemmed and washed in 2 changes of water

1 large bunch collard greens , about 1$1/2 pounds , stemmed and washed in 2 changes of water

B-QTY O O B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT 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 to taste


Input: 3 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 onion, sliced very thin in half-moons

1 onion , sliced very thin in half-moons

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 to 4 garlic cloves, green shoots removed, sliced thin

2 to 4 garlic cloves , green shoots removed , sliced thin

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

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

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


Input: 1/4 to 1/2 teaspoon crushed red pepper flakes (optional)

1/4 to 1/2 teaspoon crushed red pepper flakes ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 pound yellow-fleshed potatoes, such as Yukon gold

3/4 pound yellow-fleshed potatoes , such as Yukon gold

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces (2 sticks) unsalted butter, more for greasing pan

8 ounces ( 2 sticks ) unsalted butter , more for greasing pan

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

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

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


Input: 1 very small head cabbage or half a medium cabbage (about 1 pound), cored and shredded

1 very small head cabbage or half a medium cabbage ( about 1 pound ) , cored and shredded

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

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


Input: 1/2 teaspoon 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: 10 sheets phyllo dough, defrosted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon sweet paprika


Input: 1 teaspoon Madras curry powder


Input: 6 large (about 6 ounces each) or 12 small (about 3 ounces each) boneless, skinless chicken breasts

6 large ( about 6 ounces each ) or 12 small ( about 3 ounces each ) boneless , skinless chicken breasts

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

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

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

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


Input: Kosher salt


Input: Canola oil


Input: 3 tablespoons unsalted butter


Input: 1 tablespoon minced shallot


Input: 1/4 cup dry white wine


Input: 1 cup chicken stock


Input: 1 tablespoon coarsely chopped tarragon plus 1 tablespoon whole tarragon leaves

B-QTY B-UNIT I-COMMENT I-COMMENT B-NAME I-COMMENT B-QTY B-UNIT I-COMMENT B-NAME 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: Freshly ground black pepper


Input: 1 1/2 ounces mezcal


Input: 3/4 ounce freshly squeezed lime juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 ounce pineapple gum syrup (see note)

3/4 ounce pineapple gum syrup ( see note )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup medium-grind bulgur


Input: 1 pound ground lamb


Input: 1 small onion, chopped


Input: 2 cloves garlic, minced


Input: 1 tablespoon ground cumin


Input: 1/4 cup chopped fresh mint


Input: Salt


Input: ground black pepper


Input: 2 tablespoons olive oil, more as needed

2 tablespoons olive oil , more as needed

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: 16 to 20 untorn collard leaves

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Lemon wedges, for garnish


Input: 1/2 cup unsalted butter


Input: 1/4 cup olive oil


Input: 6 cloves garlic, peeled and sliced tissue-thin

6 cloves garlic , peeled and sliced tissue-thin

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: One 2-ounce can anchovy fillets, drained

One 2-ounce can anchovy fillets , drained

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt, if needed


Input: Fresh vegetables, for serving

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


Input: 10 sprigs fresh thyme


Input: 1 large sprig fresh rosemary


Input: 2 cloves garlic, peeled and lightly crushed

2 cloves garlic , peeled and lightly crushed

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: About 3 cups olive oil, more to cover fish

About 3 cups olive oil , more to cover fish

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds salmon fillet, cut into 4 pieces, at room temperature

2 pounds salmon fillet , cut into 4 pieces , at room temperature

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

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 lemons, one cut into wedges for garnish

2 lemons , one cut into wedges for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: black pepper to taste


Input: Minced parsley, chives or another fresh herb, for garnish

Minced parsley , chives or another fresh herb , for garnish

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 butternut squashes, quartered, seeds removed

2 butternut squashes , quartered , seeds removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 3 Granny Smith apples

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 tablespoons olive oil or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: freshly ground black pepper


Input: 3 cups apple cider or juice

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups chicken broth or water, more as needed

2 cups chicken broth or water , more as needed

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 teaspoon ground cinnamon


Input: 1 pinch nutmeg, 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: Juice of 1 lemon, or to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Dried cranberries or dried cherries for garnish, optional

Dried cranberries or dried cherries for garnish , optional

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: toasted almond slivers for garnish, optional

toasted almond slivers for garnish , optional

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: diced apples, for garnish, optional

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound green beans


Input: 3 ounces mushrooms, cleaned, trimmed and sliced thin (about 1 1/4 cups)

3 ounces mushrooms , cleaned , trimmed and sliced thin ( about 1$1/4 cups )

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


Input: 2 cups cooked chickpeas, or 1 15-ounce can, drained and rinsed

2 cups cooked chickpeas , or 1 15-ounce can , drained and rinsed

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

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

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


Input: 1 ounce shaved Parmesan (about 1/4 cup)

1 ounce shaved Parmesan ( about 1/4 cup )

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons chopped fresh herbs, like chives, marjoram, parsley and tarragon

3 tablespoons chopped fresh herbs , like chives , marjoram , parsley and tarragon

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

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

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


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


Input: Salt to taste


Input: 1 teaspoon Dijon mustard


Input: 1 small garlic clove, green shoot removed, finely minced or put through a press

1 small garlic clove , green shoot removed , finely minced or put through a press

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

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

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


Input: 6 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper


Input: Optional: 1/4 red pepper, sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound button mushrooms, sliced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 small red onions, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces (1 stick) butter

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 2 cloves garlic, chopped


Input: 1 tablespoon fresh thyme leaves


Input: 1 cup heavy cream


Input: 1 cup vegetable stock


Input: Salt


Input: freshly ground black pepper


Input: 2 pounds green beans, trimmed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup sliced toasted almonds


Input: 1/2 cup fine dry bread crumbs

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup vegetable oil


Input: 1/3 cup all-purpose flour


Input: 6 pearl onions, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups dried chickpeas, washed, picked over and soaked overnight or for six hours

1$1/2 cups dried chickpeas , washed , picked over and soaked overnight or for six hours

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

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

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


Input: Salt to taste


Input: 3 pita breads, white or whole wheat

B-QTY B-NAME I-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: 4 garlic cloves, split in half, green shoots removed

4 garlic cloves , split in half , green shoots removed

B-QTY B-NAME 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 tablespoons freshly squeezed lemon juice (more to taste)

5 tablespoons freshly squeezed lemon juice ( more to taste )

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


Input: 1 1/2 cups drained yogurt


Input: 2 tablespoons sesame tahini


Input: 1 to 2 teaspoons dried mint, or 1 to 2 tablespoons chopped fresh mint

1 to 2 teaspoons dried mint , or 1 to 2 tablespoons chopped fresh mint

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

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

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


Input: 1 large eggplant or 2 medium (1 pound), peeled if desired, cut in half lengthwise, then sliced about 1/2 inch thick

1 large eggplant or 2 medium ( 1 pound ) , peeled if desired , cut in half lengthwise , then sliced about 1/2 inch thick

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

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

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


Input: Salt to taste


Input: 3 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large onion, sliced thin across the grain

1 large onion , sliced thin across the grain

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 4 garlic cloves (to taste), minced

2 to 4 garlic cloves ( to taste ) , minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 (28-ounce) can chopped tomatoes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons tomato paste


Input: Pinch of sugar


Input: 1/8 teaspoon cinnamon


Input: 1 sprig basil


Input: 1 (15-ounce) can chickpeas, drained

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons chopped flat-leaf parsley (optional)

3 tablespoons chopped flat-leaf parsley ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 pound chickpeas (about 1 1/8 cups), washed and picked over

1/2 pound chickpeas ( about 1$1/8 cups ) , washed and picked over

B-QTY B-UNIT B-NAME O 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 NoCAP

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


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 medium size red onion, chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 3 large garlic cloves, green shoots removed, minced

2 to 3 large garlic cloves , green shoots removed , minced

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

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

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


Input: 1 teaspoon cumin seeds, ground

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon coriander seeds, ground

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 2 tablespoons freshly squeezed lemon juice, plus additional for drizzling

2 tablespoons freshly squeezed lemon juice , plus additional for drizzling

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chopped fresh mint for garnish

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


Input: 2 1 1/2-inch-thick bone-in pork loin chops (about 1 1/2 pounds total)

2 1$1/2-inch-thick bone-in pork loin chops ( about 1$1/2 pounds total )

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

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

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


Input: 3/4 teaspoon kosher salt, more for seasoning pork

3/4 teaspoon kosher salt , more for seasoning pork

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 teaspoon freshly ground black pepper, more for seasoning pork

1/2 teaspoon freshly ground black pepper , more for seasoning pork

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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 red onion, halved and thinly sliced

B-QTY B-NAME I-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: 3 large rosemary sprigs


Input: 2 garlic cloves, minced


Input: 2 pounds plum tomatoes (preferably a mix of red and yellow), roughly chopped

2 pounds plum tomatoes ( preferably a mix of red and yellow ) , roughly chopped

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

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

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


Input: 6 anchovy fillets


Input: Polenta, noodles or rice, for serving (optional)

Polenta , noodles or rice , for serving ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 smoked turkey drumstick (roasted turkey drumstick can be substituted)

1 smoked turkey drumstick ( roasted turkey drumstick can be substituted )

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

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

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


Input: 3/4 cup chicken or duck fat

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 bay leaves


Input: 8 sprigs fresh thyme


Input: 4 cloves garlic, sliced


Input: 2 1/2 cups chicken stock, approximately

2$1/2 cups chicken stock , approximately

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: Salt, optional


Input: Toasted baguette slices


Input: cornichons for serving


Input: 11 tablespoons butter


Input: 3/4 cup maple syrup


Input: 1/4 cup packed brown sugar


Input: 3 to 4 pears, peeled, cored and thinly sliced

3 to 4 pears , peeled , cored and thinly sliced

B-QTY O 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup granulated sugar


Input: 1 teaspoon vanilla


Input: 2 large eggs


Input: 1 1/2 cups flour


Input: 1 1/2 teaspoons baking powder


Input: 1/4 teaspoon salt


Input: 1/2 cup milk


Input: Nonstick cooking spray


Input: 3 tablespoons vegetable oil


Input: 1/2 cup popcorn kernels


Input: 1 1/2 teaspoons baking soda


Input: 3/4 teaspoon cayenne pepper


Input: 3 cups sugar


Input: 3 tablespoons unsalted butter


Input: 1 1/2 tablespoons kosher salt


Input: 6 ounces tofu, sliced about 1/2 inch thick

6 ounces tofu , sliced about 1/2 inch thick

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons canola or peanut oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 red onion, sliced


Input: 2 garlic cloves, minced


Input: 2 teaspoons minced ginger


Input: 1 tablespoon sesame seeds


Input: 1 small butternut squash, diced (about 4 cups)

1 small butternut squash , diced ( about 4 cups )

B-QTY O 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 tablespoon sherry


Input: 1/4 cup water


Input: Soy sauce to taste


Input: 1/2 pound buckwheat noodles (soba)

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: 1 tablespoon dark Chinese sesame oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 pounds sweet potatoes


Input: 1 cup canned coconut milk


Input: 1 tablespoon Thai red curry paste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dark brown sugar


Input: 4 tablespoons unsalted butter


Input: 1 teaspoon salt


Input: 1/4 cup olive oil


Input: 1/4 cup sage leaves, loosely packed

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 tablespoon sea salt, more for tossing

1 tablespoon sea salt , more for tossing

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 medium-large heads cauliflower (about 3 pounds)

3 medium-large heads cauliflower ( about 3 pounds )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: About 1 teaspoon table salt


Input: 6 tablespoons unsalted butter


Input: 1 lemon, zest finely grated

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 to 5 cups fresh corn kernels, white or yellow (from about 12 cobs), or two 16-ounce bags frozen white corn

4 to 5 cups fresh corn kernels , white or yellow ( from about 12 cobs ) , or two 16-ounce bags frozen white corn

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

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


Input: 1 stick (4 ounces) unsalted butter

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped fresh mint


Input: Salt


Input: 1 cup all-purpose flour


Input: Salt


Input: freshly ground black pepper


Input: 7 pounds beef chuck roll, sliced into 2-inch-thick portions

7 pounds beef chuck roll , sliced into 2-inch-thick portions

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup vegetable oil, or as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 to 7 stalks celery, cut into 3/4-inch dice

6 to 7 stalks celery , cut into 3/4-inch dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 yellow onions, peeled and cut into 3/4-inch dice

2 yellow onions , peeled and cut into 3/4-inch dice

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 green bell peppers, cored and cut into 3/4-inch dice

2 green bell peppers , cored and cut into 3/4-inch dice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 jumbo carrots, peeled and cut into 3/4-inch dice

2 jumbo carrots , peeled and cut into 3/4-inch dice

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup peeled garlic cloves, each clove halved lengthwise

1 cup peeled garlic cloves , each clove halved lengthwise

B-QTY B-UNIT B-COMMENT B-NAME I-NAME I-COMMENT I-COMMENT B-NAME 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: 7 cups dry red wine


Input: 2 tablespoons dried rosemary


Input: 2 tablespoons dried thyme


Input: 1 bay leaf


Input: 1/3 cup chopped parsley leaves


Input: 5 loaves French or Italian bread

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Mayonnaise


Input: shredded lettuce


Input: sliced tomatoes


Input: sliced pickles to dress sandwiches

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


Input: 1 12- to 16-pound turkey, preferably a heritage or pasture raised bird

1 12- to 16-pound turkey , preferably a heritage or pasture raised bird

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

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

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


Input: 1/2 cup kosher salt, more if needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon black pepper


Input: 10 sprigs fresh thyme


Input: 1/2 bunch flat leaf parsley


Input: 2 small onions, halved


Input: 2 small apples, cored and halved

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 cup butter


Input: 1/2 cup white wine (optional)

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: 1 large loaf Pullman or other firm white bread

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound chanterelle mushrooms


Input: 1/3 pound pancetta, diced small

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 10 tablespoons butter, more for greasing muffin tins

10 tablespoons butter , more for greasing muffin tins

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large chopped onion


Input: 1/4 cup minced shallots (about three)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt


Input: Freshly ground black pepper


Input: 1/3 cup white wine


Input: 3 1/2 cups diced pears (about four or five firm, ripe varieties like Bartlett or Anjou) plus one whole pear

3$1/2 cups diced pears ( about four or five firm , ripe varieties like Bartlett or Anjou ) plus one whole pear

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

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

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


Input: 1 teaspoon sugar


Input: 1 1/2 tablespoons finely chopped fresh thyme, or 1 1/2 teaspoons dried thyme

1$1/2 tablespoons finely chopped fresh thyme , or 1$1/2 teaspoons dried thyme

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

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

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


Input: 1/4 cup minced chives


Input: 1/3 cup chopped Italian parsley


Input: 2 cups turkey stock


Input: 1 spaghetti squash, about 3 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 4 large garlic cloves, green shoots removed, minced

3 to 4 large garlic cloves , green shoots removed , minced

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

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

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


Input: 2 tablespoons breadcrumbs


Input: 2 tablespoons finely chopped flat-leaf parsley

B-QTY O B-COMMENT I-COMMENT B-NAME I-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: Freshly grated Parmesan


Input: 1 1/4 pounds winter squash, diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil

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: 2 1/2 teaspoons sugar


Input: 3 tablespoons red wine vinegar or sherry vinegar

B-QTY O 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: 3 garlic cloves, minced


Input: 2 to 4 tablespoons finely chopped fresh mint, to taste

2 to 4 tablespoons finely chopped fresh mint , to taste

B-QTY B-COMMENT O O B-COMMENT I-COMMENT I-COMMENT B-NAME 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 acorn squash


Input: 2 tablespoons maple syrup


Input: 2 tablespoons walnut oil


Input: Freshly ground nutmeg


Input: Ground walnuts


Input: 1 large garlic clove, cut in half

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 1/4 pounds russet potatoes or Yukon golds (or add purple potatoes to the mix), scrubbed, peeled if desired and sliced about 1/4 inch thick

1$1/4 pounds russet potatoes or Yukon golds ( or add purple potatoes to the mix ) , scrubbed , peeled if desired and sliced about 1/4 inch thick

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

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

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

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


Input: 1 1/4 pounds winter squash, such as butternut, peeled and sliced about 1/4 inch thick

1$1/4 pounds winter squash , such as butternut , peeled and sliced about 1/4 inch thick

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

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

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


Input: 1 teaspoon fresh thyme leaves


Input: 1 teaspoon chopped fresh rosemary


Input: 1 cup, tightly packed, grated Gruyère cheese (4 ounces)

1 cup , tightly packed , grated Gruyère cheese ( 4 ounces )

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

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

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


Input: Salt to taste


Input: Freshly ground pepper


Input: 2-1/2 cups low-fat milk


Input: 6 pounds sweet potatoes, peeled and cut into 3/4-inch chunks

6 pounds sweet potatoes , peeled and cut into 3/4-inch chunks

B-QTY O 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: 7 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 1/2 teaspoons kosher salt, more to taste

3$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: 1 teaspoon ground black pepper


Input: 2 medium onions, diced


Input: 2 medium green bell peppers, diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large garlic cloves, 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: 2 jalapeños, seeded 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: 2 teaspoons chili powder


Input: 2 pounds jumbo shrimp, peeled and cut into 1/2-inch pieces

2 pounds jumbo shrimp , peeled and cut into 1/2-inch pieces

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Input: 1 1/2 tablespoons freshly squeezed lime juice, more to taste

1$1/2 tablespoons freshly squeezed lime juice , more to taste

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Input: 6 tablespoons chopped fresh cilantro


Input: 1 cup dried cranberries


Input: 1/4 cup brandy


Input: 4 pounds ground pork (or substitute ground turkey)

4 pounds ground pork ( or substitute ground turkey )

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Input: 5 1/2 teaspoons kosher salt, more to taste

5$1/2 teaspoons kosher salt , more to taste

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Input: 5 1/2 teaspoons ground black pepper


Input: 1 tablespoon ground cinnamon


Input: 1/4 teaspoon ground cloves


Input: 3 garlic cloves, finely chopped

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Input: 2 1/2 teaspoons grated ginger root


Input: 6 tablespoons extra virgin olive oil

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Input: 4 medium leeks, white and light-green part only, finely chopped

4 medium leeks , white and light-green part only , finely chopped

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Input: 2 celery stalks, sliced


Input: 2 bay leaves


Input: 2 1/2 teaspoons whole coriander seed


Input: 4 medium apples, peeled, cored and cut into 1/2-inch chunks

4 medium apples , peeled , cored and cut into 1/2-inch chunks

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Input: 2 tablespoons cider vinegar


Input: 1 1/2 cups fine chocolate cookie crumbs

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Input: 1 cup maple sugar


Input: Pinch of salt


Input: 6 tablespoons unsalted butter, melted

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Input: 3 large egg whites, at room temperature

3 large egg whites , at room temperature

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Input: 1 cup pure maple syrup, preferably Grade B

1 cup pure maple syrup , preferably Grade B

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Input: 2 cups heavy cream


Input: 4 ounces unsweetened chocolate


Input: 1/2 teaspoon vanilla extract


Input: 1 stick (4 ounces) soft unsalted butter

1 stick ( 4 ounces ) soft unsalted butter

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Input: 3/4 cup pecan halves


Input: 2 large tart apples, like Fuji, peeled, cored and sliced

2 large tart apples , like Fuji , peeled , cored and sliced

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Input: 1/2 cup flour


Input: 3/4 teaspoon baking powder


Input: 1 teaspoon salt


Input: 1 3/4 cups sugar


Input: 3 large eggs


Input: 1/2 teaspoon vanilla extract


Input: Butter-pecan ice cream, for serving

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Input: Butter for greasing


Input: 2 cups all-purpose flour


Input: 1 tablespoon unsweetened cocoa powder


Input: 2 1/4 teaspoons baking powder


Input: 1 1/2 teaspoons cinnamon


Input: 1/8 teaspoon nutmeg, preferably fresh

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Input: 3/4 teaspoon salt


Input: 1 cup, packed, dark brown sugar

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Input: 3 tablespoons turbinado sugar


Input: 2 1/2 tablespoons finely grated fresh ginger (a 2-ounce piece, peeled)

2$1/2 tablespoons finely grated fresh ginger ( a 2-ounce piece , peeled )

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Input: Grated zest of 2 lemons

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Input: 1/2 cup grapeseed oil


Input: 1 large egg


Input: 3/4 cup stout beer


Input: 3/4 cup molasses


Input: 1/3 cup brewed coffee


Input: 3/4 teaspoon baking soda


Input: 2 to 4 tablespoons lemon juice

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Input: 12 ounces dried apricots


Input: 12 ounces dried figs, stems removed, quartered

12 ounces dried figs , stems removed , quartered

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Input: 8 ounces pitted prunes


Input: 8 ounces fresh cranberries


Input: 1 cup apple cider


Input: 1 cup sugar


Input: 1 loaf firm-textured whole wheat bread (24 ounces)

1 loaf firm-textured whole wheat bread ( 24 ounces )

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Input: 3/4 cup clarified unsalted butter


Input: Crème fraîche, for serving


Input: Kosher salt


Input: 2 live lobsters, weighing around 3 pounds total

2 live lobsters , weighing around 3 pounds total

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Input: 2 tablespoons olive oil


Input: 1 carrot, chopped


Input: 2 ribs celery, chopped


Input: 1 medium onion, chopped


Input: 2 cloves garlic, crushed


Input: 2 sprigs fresh thyme


Input: 2 sprigs fresh tarragon


Input: 2 tablespoons tomato paste


Input: 1 cup medium sherry


Input: 2 cups fish stock or clam broth

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Input: 1/2 cup long-grain white rice


Input: 1 cup heavy cream


Input: Cayenne pepper, to taste


Input: One 3-to-4-pound kosher chicken


Input: Salt


Input: freshly ground black pepper


Input: 1/4 cup medium-dry sherry


Input: 1 cup heavy cream


Input: 1/2 cup low-sodium chicken broth


Input: 1/2 teaspoon truffle oil (optional)

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Input: 4 ounces duck-liver mousse (optional)

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Input: Slices of white bread, toasted, for serving

Slices of white bread , toasted , for serving

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