Input: 3 scallions, thinly sliced


Input: 4 cloves garlic, chopped


Input: 1 1/4 pounds ground turkey


Input: 1/3 cup medium-grain couscous or bulgur wheat

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons red-wine vinegar, approximately

2 tablespoons red-wine vinegar , approximately

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup olive oil, approximately

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup finely chopped parsley


Input: 1 teaspoon poppy seeds


Input: 1 eggplant, about 1 pound

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 hard-cooked eggs


Input: Salt to taste, if desired

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste


Input: 1/2 cup drained small capers


Input: 2 tablespoons finely minced garlic


Input: 1 2-ounce can anchovies, drained and finely chopped

1 2-ounce can anchovies , drained and finely chopped

B-COMMENT I-COMMENT I-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: 2 cups hot chicken or vegetable stock

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup dry white wine


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 2/3 cup sour cream or plain yogurt

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 ounces fresh mushrooms


Input: 1 large onion, sliced

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


Input: 2 cloves garlic, minced


Input: 1 tablespoon minced fresh ginger


Input: 2 pounds green cabbage, cored and coarsely shredded

2 pounds green cabbage , cored and coarsely shredded

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons vegetable oil or unsalted butter

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped scallions


Input: 1 cup finely chopped well-drained canned plum tomatoes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup freshly grated Gruyere cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons extra-virgin olive oil


Input: 1 medium onion, chopped

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


Input: 3 cloves garlic, minced


Input: 1 pound swiss chard (kale may be substituted)

1 pound swiss chard ( kale may be substituted )

B-QTY B-UNIT 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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 6 ounces fresh goat cheese


Input: 1 tablespoon dry bread crumbs


Input: 1 tablespoon minced fresh parsley


Input: 1 sweet red pepper, cored, seeded and finely chopped

1 sweet red pepper , cored , seeded and finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon dried thyme


Input: 1 cup chopped well-drained canned plum tomatoes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cloves garlic, minced


Input: 2 medium onions, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup extra-virgin olive oil


Input: 1 1/2 pound eggplant


Input: Freshly ground black pepper


Input: 1/8 teaspoon salt


Input: 1 tablespoon olive oil


Input: 2 tablespoons sherry vinegar or good-quality wine vinegar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons pine nuts


Input: 3 tablespoons raisins


Input: 1 1/2 pounds whole peppers (1 yellow, 1 red, 1 green), or 22 ounces sliced ready-cut peppers (about 5 1/2 cups)

1$1/2 pounds whole peppers ( 1 yellow , 1 red , 1 green ) , or 22 ounces sliced ready-cut peppers ( about 5$1/2 cups )

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

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

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

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


Input: 1/2 cup turbinado sugar


Input: 1/4 cup smoked Danish sea salt (see box)

1/4 cup smoked Danish sea salt ( see box )

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


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: 4 pieces skinless, boneless salmon fillet, about 1 3/4 pounds total

4 pieces skinless , boneless salmon fillet , about 1$3/4 pounds total

B-QTY B-UNIT B-COMMENT O I-COMMENT B-NAME I-NAME O 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 tablespoon plus 1 teaspoon olive oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 fresh large basil leaves


Input: 12 ounces whole onion or 11 ounces chopped ready-cut onion (2 1/4 to 2 1/2 cups)

12 ounces whole onion or 11 ounces chopped ready-cut onion ( 2$1/4 to 2$1/2 cups )

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


Input: 8 ounces fresh linguine, eggless if possible

8 ounces fresh linguine , eggless if possible

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup fish stock or bottled clam juice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry white wine


Input: 12 large clams in the shell

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds ripe field tomatoes, or 2 cups canned no-salt-added tomatoes

1$1/2 pounds ripe field tomatoes , or 2 cups canned no-salt-added tomatoes

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT 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 tablespoon fresh thyme, or 1 teaspoon dried

1 tablespoon fresh thyme , or 1 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and black pepper to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cloves garlic


Input: 4 pieces boneless, skinless chicken breast, 1 to 1 1/2 pounds

4 pieces boneless , skinless chicken breast , 1 to 1$1/2 pounds

B-QTY B-UNIT B-COMMENT O I-COMMENT B-NAME I-NAME O 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: 1/3 cup dry fino or oloroso sherry (do not use cream sherry)

1/3 cup dry fino or oloroso sherry ( do not use cream sherry )

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

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

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


Input: 1 cup meat, chicken or vegetable stock

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup oyster or shiitake mushrooms, trimmed and roughly chopped

1/2 cup oyster or shiitake mushrooms , trimmed and roughly chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup sliced shallots


Input: 2 teaspoons honey


Input: 1 dried cascabel pepper


Input: 1 tablespoon whole coriander seeds


Input: 1 tablespoon Sichuan peppercorns


Input: 1 tablespoon rice wine vinegar


Input: 1 to 3 dried pasilla chilies, depending on piquancy desired, washed

1 to 3 dried pasilla chilies , depending on piquancy desired , washed

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


Input: 1/4 cup golden raisins


Input: 1/4 teaspoon salt


Input: 4 tablespoons unsalted butter


Input: 1 clove garlic, peeled


Input: 1 1/2 cups sun-dried tomatoes


Input: 2 2/3 pounds ground sirloin


Input: 2 avocados, pitted and peeled and thinly sliced, for garnish

2 avocados , pitted and peeled and thinly sliced , for garnish

B-QTY B-NAME B-COMMENT I-COMMENT O I-COMMENT O 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 teaspoon salt


Input: 1 teaspoon peanut oil


Input: 2 tablespoons red onions, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup tomatillo, peeled and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup tomato, peeled, seeded and chopped

1/2 cup tomato , peeled , seeded and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt


Input: 1/2 teaspoon baking powder


Input: 1 tablespoon corn oil, plus more for frying

1 tablespoon corn oil , plus more for frying

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 cup masa harina, plus more for rolling

1 cup masa harina , plus more for rolling

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 1/2 to 3 tablespoons canned chipotle chili peppers, depending on desired piquancy, minced

1$1/2 to 3 tablespoons canned chipotle chili peppers , depending on desired piquancy , minced

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

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

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


Input: 16 1/2-inch-thick slices Italian country-style bread, toasted

16$1/2-inch-thick slices Italian country-style bread , toasted

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup olive oil


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 pounds fresh chuck


Input: 1 cup freshly squeezed lemon juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups olive oil


Input: 24 slices ripe red tomato


Input: 16 thin slices red onion


Input: 1 tablespoon finely chopped fresh parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely chopped fresh thyme

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped fresh basil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 8 teaspoons plain yogurt


Input: 2 teaspoons ground coriander


Input: 3 1/2 pounds coarsely ground sirloin


Input: 1 1/4 cup onion, chopped


Input: 3 tablespoons garlic, minced


Input: 1 teaspoon ground cinnamon


Input: 2 teaspoons ground cumin


Input: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons butter


Input: 2 tablespoons red wine vinegar


Input: 6 fresh bay leaves, crumpled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 cloves garlic, minced


Input: 2 1/2 cups dry white wine


Input: 1/2 cup lemon juice


Input: 2 pounds ground beef round


Input: Salt and pepper to taste

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


Input: 1 pound spaghetti, tagliarini or linguine

1 pound spaghetti , tagliarini or linguine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 7 large eggs


Input: 2 cups (about 8 ounces) pecorino Toscano, shredded

2 cups ( about 8 ounces ) pecorino Toscano , shredded

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 red bell peppers


Input: 1 tablespoon salted capers, thoroughly rinsed, coarsely chopped if large

1 tablespoon salted capers , thoroughly rinsed , coarsely chopped if large

B-QTY B-UNIT B-COMMENT B-NAME O I-COMMENT I-COMMENT O 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 large clove garlic, finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup finely chopped parsley


Input: Sea salt


Input: Freshly ground black pepper


Input: 3 rounded tablespoons coarse bread crumbs

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 ounces spaghetti


Input: 2 eggs


Input: Freshly grated Parmigiano-Reggiano and pecorino cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds coarsely ground sirloin or ground round, with a fat content of 20 percent, or up to 25 percent for barbecuing

2 pounds coarsely ground sirloin or ground round , with a fat content of 20 percent , or up to 25 percent for barbecuing

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

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

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


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Generous pinch hot red-pepper flakes


Input: Extra virgin olive oil


Input: 2 large cloves garlic, coarsely chopped

2 large cloves garlic , coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 7 to 8 large fresh sage leaves, torn into small pieces

7 to 8 large fresh sage leaves , torn into small pieces

B-QTY O B-RANGE_END 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 NoCAP NoCAP

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


Input: Coarsely ground black pepper


Input: 1/2 medium red onion, coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt


Input: Best quality balsamic vinegar, for sprinkling

Best quality balsamic vinegar , for sprinkling

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons pine nuts, toasted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup inch-long shavings Parmigiano-Reggiano cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 slices smoked cured jambon de Paris or other lightly smoked, dry cured ham

4 slices smoked cured jambon de Paris or other lightly smoked , dry cured ham

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

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

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


Input: 4 handfuls arugula and watercress, mixed

4 handfuls arugula and watercress , mixed

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: 1 2/3 cups plus 1/4 cup all-purpose flour

1$2/3 cups plus 1/4 cup all-purpose flour

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 egg yolks


Input: 1 egg


Input: 1/2 tablespoon kosher salt


Input: 1/2 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon cider vinegar


Input: 4 eggs


Input: 8 tablespoons unsalted butter


Input: 1 cup old-fashioned (not quick-cooking) oatmeal

1 cup old-fashioned ( not quick-cooking ) oatmeal

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 3/4 cup raisins


Input: 1 1/2 teaspoons ground cinnamon


Input: 1 1/2 cups packed light brown sugar

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup coarsely chopped pecans


Input: 1/8 to 1/4 cup ice water

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 large red Delicious apples, peeled, cored and sliced

6 large red Delicious apples , peeled , cored and sliced

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sugar


Input: 1/4 teaspoon salt


Input: 1 3/4 cups all-purpose flour


Input: 1/2 pound (2 sticks) plus 3 tablespoons cold unsalted butter

1/2 pound ( 2 sticks ) plus 3 tablespoons cold unsalted butter

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

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

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


Input: 1/2 cup diced ham (optional)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped pecans or walnuts (optional)

1/2 cup chopped pecans or walnuts ( optional )

B-QTY B-UNIT 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 YesPAREN YesPAREN YesPAREN


Input: 2 1/2 tablespoons poultry seasoning


Input: 4 cups corn bread, cut into 1-inch cubes

4 cups corn bread , cut into 1-inch cubes

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 tablespoon dried sage leaves


Input: 2 cups diced celery


Input: 1 pound loaf white bread, cut into 1-inch cubes

1 pound loaf white bread , cut into 1-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 4 cups heavy cream


Input: 1/2 cup chopped fresh basil leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon cold unsalted butter


Input: 1 12- to 15-pound turkey


Input: 10 ounces (2 1/2 sticks) butter

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 2 cups diced yellow onion


Input: 1 teaspoon minced shallot


Input: 3 cloves minced garlic


Input: 4 tablespoons finely diced Smithfield ham

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chardonnay


Input: Basil Sauce


Input: 1/3 cup all-purpose flour, plus extra for dusting

1/3 cup all-purpose flour , plus extra for dusting

O 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 tablespoon finely chopped red bell pepper

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon baking powder


Input: 1 pound jumbo lump crab meat

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon finely chopped parsley


Input: 1/3 cup mayonnaise


Input: 1 tablespoon Dijon mustard


Input: Juice of 1 lemon


Input: 2 cups stone-ground yellow corn meal

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup vegetable oil


Input: 1 1/4 teaspoon Old Bay seafood seasoning

1$1/4 teaspoon Old Bay seafood seasoning

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups freshly squeezed orange juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup Armagnac


Input: 16 small (golf-ball size) green tomatoes

16 small ( golf-ball size ) green tomatoes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 6 large eggs


Input: 4 tablespoons heavy cream


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 allspice berries


Input: 2 cups mixed dried fruit (such as apricots, cranberries, prunes, cherries and figs)

2 cups mixed dried fruit ( such as apricots , cranberries , prunes , cherries and figs )

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

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

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


Input: 2 star anise


Input: 3 cloves


Input: 1 1/4-ounce envelope gelatin


Input: 1/2 cup dark amber maple syrup

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup heavy cream


Input: 6 Jack-Be-Little pumpkins


Input: 1 vanilla bean, split and scraped of pulp

1 vanilla bean , split and scraped of pulp

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: 2 tablespoons finely sliced chives


Input: 3 cups milk


Input: 4 cinnamon sticks


Input: Kosher salt and freshly ground black pepper

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup heavy cream


Input: 1/4 cup brown sugar


Input: 1 Idaho potato, peeled and diced

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups cheese pumpkin in 1-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 cups vegetable or chicken stock

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 stalk celery, sliced thin

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, peeled and crushed

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 pound Jerusalem artichokes, sliced thin

1 pound Jerusalem artichokes , sliced thin

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 Spanish onion, sliced thin

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound fresh curd goat cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons butter


Input: 2 teaspoons herb vinegar


Input: 1/2 pound mustard greens, trimmed and washed

1/2 pound mustard greens , trimmed and washed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons walnut oil


Input: 2 tablespoons creme fraiche (available at specialty food markets)

2 tablespoons creme fraiche ( available at specialty food markets )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Kosher salt and freshly ground black pepper

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 tablespoon olive oil


Input: 1/2 pound peeled cheese pumpkin or sugar pumpkin, cut into 8 half-inch wedges

1/2 pound peeled cheese pumpkin or sugar pumpkin , cut into 8 half-inch wedges

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

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

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


Input: 1/4 cup toasted walnuts


Input: Fleur de sel


Input: 1/2 cup heavy cream


Input: 3 1/2 ounces extra-bittersweet chocolate, chopped

3$1/2 ounces extra-bittersweet chocolate , chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup corn syrup


Input: 1/2 cup (1 stick) 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 heavy cream


Input: 2 cups sugar


Input: 1 large egg yolk


Input: 1/3 cup sugar


Input: 3 large eggs


Input: 1/3 cup all-purpose flour, plus additional for cake pans

1/3 cup all-purpose flour , plus additional for cake pans

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 pinches fleur de sel


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

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

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

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

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


Input: 1/2 cup plus 1 tablespoon confectioners' sugar

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 cups all-purpose flour


Input: 3/4 teaspoon vanilla extract


Input: 6 tablespoons unsalted butter, plus more for cake pans, at room temperature

6 tablespoons unsalted butter , plus more for cake pans , 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 I-COMMENT

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

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


Input: 1/4 cup unsweetened cocoa


Input: Chicken livers Toscani (see recipe)

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

YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1 handful Italian parsley, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup grated pecorino Romano cheese

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium cantaloupes


Input: 8 tablespoons sugar


Input: 1/4 teaspoon fleur de sel, or coarse sea salt finely ground

1/4 teaspoon fleur de sel , or coarse sea salt finely ground

B-QTY B-UNIT 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 NoCAP

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


Input: Freshly ground black pepper


Input: 2 3/4 ounces high-quality bittersweet chocolate

2$3/4 ounces high-quality bittersweet chocolate


Input: 5 tablespoons unsalted butter


Input: Pasta dough for ravioli (see recipe)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1 celery stalk, chopped

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


Input: 1 pound beef brisket cut into 1-inch cubes (or short ribs)

1 pound beef brisket cut into 1-inch cubes ( or short ribs )

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup red wine, plus more as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped fresh or canned tomatoes, plus more as needed

1/2 cup chopped fresh or canned tomatoes , plus more as needed

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

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


Input: Kosher salt and freshly ground black pepper

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large pinch chopped fresh rosemary

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium white onion, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt, or as desired

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: 4 tablespoons vinegar, or as desired

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: 3/4 teaspoon salt, or as desired

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: Pinch of sugar


Input: 1/2 to 1 teaspoon anchovy paste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teapoon Dijon-style mustard


Input: 1/2 clove garlic, minced


Input: 1 large, or 2 small egg yolks

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pepper to taste


Input: 3/4 cup olive oil


Input: 2 cups all-purpose flour, or more as needed

2 cups all-purpose flour , or more as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon kosher salt


Input: 3 large eggs


Input: 2 large egg yolks


Input: 2 tablespoons olive oil


Input: 7 tablespoons olive oil


Input: 1 medium red onion, chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound chicken livers


Input: 2 tablespoons capers, rinsed


Input: 2 anchovy fillets, rinsed


Input: 1 large pinch red pepper flakes, or to taste

1 large pinch red pepper flakes , or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup red wine


Input: Kosher salt and freshly ground black pepper

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons extra-virgin olive oil


Input: 1/2 cup olive oil


Input: 1/4 cup water, more as desired

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 tablespoons lemon juice, or more, as desired

3 tablespoons lemon juice , or more , as desired

B-QTY B-UNIT 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: 5 to 7 thick slices day-old Italian bread, crusts removed

5 to 7 thick slices day-old Italian bread , crusts removed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic (or up to 6, as desired), minced

2 cloves garlic ( or up to 6 , as desired ) , minced

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


Input: 1 1/2 cups orzo macaroni, cooked according to package directions and drained

1$1/2 cups orzo macaroni , cooked according to package directions and drained

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

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

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


Input: Salt and pepper, to taste as desired

B-NAME I-NAME I-NAME O 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: Pinch of sugar


Input: 6 sun-dried tomatoes, cut into strips (or use plum tomatoes, seeded and cut into strips)

6 sun-dried tomatoes , cut into strips ( or use plum tomatoes , seeded and cut into strips )

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

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

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


Input: 2 tablespoons wine or cider vinegar, or as desired

2 tablespoons wine or cider vinegar , or as desired

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon balsamic vinegar, or as desired

1 tablespoon balsamic vinegar , or as desired

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: 3 cloves garlic, minced


Input: 2 teaspoons oregano


Input: 1/2 teaspoon pepper


Input: 6 cloves garlic, cut in half

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: 1/3 cup olive oil, or as desired

O 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 fresh artichokes


Input: 2/3 cup olive oil


Input: 10 cloves garlic, cut in half

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: 1/2 cup chopped parsley


Input: 1 cup crumbled Parmesan or Romano cheese

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

NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 fresh artichokes


Input: 2 cups soft crumbs made from day-old Italian bread

B-QTY B-UNIT B-NAME I-NAME B-COMMENT I-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: 2 1/2 teaspoons unsweetened cocoa powder

2$1/2 teaspoons unsweetened cocoa powder


Input: 1 cup plus 2 tablespoons fresh ricotta

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 ounces bittersweet chocolate, chopped fine

1$1/2 ounces bittersweet chocolate , chopped fine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup mixed candied fruit, chopped

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 cup hazelnuts, toasted and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 1/2 cup almonds, toasted and chopped

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

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Input: 6 tablespoons sugar


Input: 1 cup plus 2 tablespoons heavy cream

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Input: Freshly ground black pepper and salt to taste

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

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Input: 1 cup extra-virgin olive oil


Input: Vegetable spray


Input: 10 ounces sponge cake, cut into 1/2-inch-thick slices

10 ounces sponge cake , cut into 1/2-inch-thick slices

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

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Input: 3 tablespoons liqueur (Grand Marnier, Benedictine, framboise)

3 tablespoons liqueur ( Grand Marnier , Benedictine , framboise )

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

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Input: Pinch red-pepper flakes


Input: 2 tablespoons pine nuts


Input: 1 bunch chives


Input: 1/4 cup finely grated Parmigiano- Reggiano

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

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Input: 2 tablespoons goat cheese


Input: 1 bunch flat-leaf parsley, well rinsed

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

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Input: 1/3 cup pesto (recipe follows)

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Input: Freshly ground pepper, salt and red-pepper flakes to taste

Freshly ground pepper , salt and red-pepper flakes to taste

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

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Input: 3 bunches basil, well rinsed

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

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Input: 1/2 cup finely grated Parmigiano- Reggiano

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

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Input: 1/4 cup chopped flat-leaf parsley


Input: 1 tablespoon white vinegar


Input: 6 tablespoons peanut oil


Input: 3 tablespoons finely chopped shallots or 1/2 cup chopped red onion

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Input: 1/2 teaspoon finely chopped garlic


Input: Freshly ground pepper


Input: 1/2 cup finely chopped parsley


Input: 6 tablespoons extra-virgin olive oil


Input: 2 cloves garlic, thinly sliced

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Input: 1/2 cup scallions, sliced, white and green parts kept separate

1/2 cup scallions , sliced , white and green parts kept separate

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

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Input: 2 cups farro della Garfagnana


Input: 1/4 cup white wine


Input: 6 cups vegetable or chicken stock, plus more as needed

6 cups vegetable or chicken stock , plus more as needed

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

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Input: 1 cup raw peas, shelled

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Input: 1 cup asparagus, sliced on bias, tips kept separate from stems

1 cup asparagus , sliced on bias , tips kept separate from stems

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

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Input: 1 cup fava beans, blanched and peeled

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Input: 8 zucchini blossoms (flowers only), optional

8 zucchini blossoms ( flowers only ) , optional

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

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Input: Salt


Input: 1/4 cup dry white wine


Input: 4 red ripe plum tomatoes, peeled and seeded and cut into 1/2-inch cubes

4 red ripe plum tomatoes , peeled and seeded and cut into 1/2-inch cubes

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

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Input: 1 ear fresh sweet corn


Input: Freshly ground pepper


Input: 3 tablespoons balsamic vinegar


Input: 3 tablespoons olive oil


Input: 1 1/2 pound red new waxy potatoes

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Input: 3/4 pound carrots, trimmed and scraped

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Input: 1/4 pound snow peas


Input: Salt to taste


Input: 12 fresh basil leaves


Input: 1/2 cup olive or vegetable oil

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

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Input: 1/4 teaspoon jalapeno pepper, chopped, cored and seeded

1/4 teaspoon jalapeno pepper , chopped , cored and seeded

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

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Input: 1 clove garlic, peeled


Input: 1 large sweet red pepper, cored, seeded and cut into large pieces

1 large sweet red pepper , cored , seeded and cut into large pieces

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

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Input: 2 teaspoons Dijon-style mustard


Input: 2 tablespoons red-wine vinegar


Input: Freshly ground pepper to taste

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


Input: Salt for cooking water, to taste

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

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Input: 4 live lobsters, about 1 1/2 pounds each

4 live lobsters , about 1$1/2 pounds each

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Input: 1 egg yolk


Input: 1 ounce brandy, Cognac, rye or rum

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Input: 1/4 cup brown sugar


Input: 1/4 cup granulated sugar


Input: 1/2 cup maple syrup


Input: 8 large egg yolks


Input: 1 1/2 teaspoons fresh or dried organic lavender flowers or a 2-inch cinnamon stick

1$1/2 teaspoons fresh or dried organic lavender flowers or a 2-inch cinnamon stick

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

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Input: 2 cups 2 percent milk


Input: 2 tablespoons brown sugar


Input: 1 cup unfiltered organic apple juice

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Input: 1 tablespoon fresh organic rosemary or 2 tablespoons dried

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Input: 2 pounds organic carrots, trimmed and peeled

2 pounds organic carrots , trimmed and peeled

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Input: 6 tablespoons of grated pecorino cheese, plus additional cheese to serve on the side

6 tablespoons of grated pecorino cheese , plus additional cheese to serve on the side

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

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Input: 1 16-ounce box tubular pasta, like penne

1 16-ounce box tubular pasta , like penne

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Input: 2 tablespoons olive oil


Input: 1 cup chopped fresh tomatoes, skin and seeds removed

1 cup chopped fresh tomatoes , skin and seeds removed

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Input: 1 28-ounce can Italian plum tomatoes, pureed, then strained to remove skin and seeds

1 28-ounce can Italian plum tomatoes , pureed , then strained to remove skin and seeds

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

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Input: 2 teaspoons of chopped garlic


Input: 4 cloves garlic, peeled


Input: 1 bay leaf


Input: 1 tablespoon black peppercorns


Input: 1 tablespoon salt


Input: Parsley stems from a small bunch

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Input: 1 rib celery, leafy top part only

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Input: 1 leek, green part only

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Input: 1/2 teaspoon salt


Input: 1/2 cup unsalted butter, melted

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Input: 2/3 cup buttermilk


Input: 1 1/2 cups dried cannellini beans, soaked in water overnight

1$1/2 cups dried cannellini beans , soaked in water overnight

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Input: 1/2 teaspoon baking soda


Input: 2 1/2 cups flour


Input: 2 1/2 teaspoons baking powder


Input: Tabasco to taste


Input: Freshly ground pepper to taste

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


Input: 2 ribs celery, chopped coarse

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Input: 1 fennel bulb, chopped coarse

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

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Input: 4 tablespoons butter


Input: 3 tablespoons flour


Input: 1/4 teaspoon chili powder


Input: 1/4 teaspoon cayenne


Input: Soy sauce to taste


Input: 4 small carrots, peeled and chopped coarse

4 small carrots , peeled and chopped coarse

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Input: 2 small sweet potatoes, peeled and chopped coarse

2 small sweet potatoes , peeled and chopped coarse

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Input: 4 small parsnips, peeled and chopped coarse

4 small parsnips , peeled and chopped coarse

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Input: 1 medium-size leek, sliced and rinsed

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

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Input: 4 chicken legs


Input: 4 chicken thighs


Input: Salt to taste


Input: 2 chicken breasts, split


Input: 1 bay leaf


Input: 2 sprigs rosemary


Input: 3 cloves garlic, crushed


Input: 4 sprigs thyme


Input: 1 tablespoon black peppercorns


Input: 1/4 cup minced scallion or cilantro

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

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Input: 8 cups chicken stock


Input: Salt and ground black pepper to taste

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

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Input: 1 tablespoon minced ginger, or to taste

1 tablespoon minced ginger , or to taste

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

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Input: 3 to 4 cups cooked rice, cooled

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Input: 2 eggs, lightly beaten


Input: 1/4 cup xiao shing wine, or sherry or white wine, or water

1/4 cup xiao shing wine , or sherry or white wine , or water

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

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Input: 2 tablespoons soy sauce


Input: 1 tablespoon sesame oil


Input: 1 tablespoon minced garlic, or to taste

1 tablespoon minced garlic , or to taste

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

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Input: 1 cup peas (defrost if frozen)

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Input: 1 medium onion, roughly chopped

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Input: 1 bell pepper, stemmed, cored and roughly chopped

1 bell pepper , stemmed , cored and roughly chopped

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Input: 1 1/2 cups chopped boneless chicken


Input: 3 1/2 tablespoons instant espresso powder

3$1/2 tablespoons instant espresso powder


Input: 3 tablespoons peanut oil or neutral oil, like corn or canola

3 tablespoons peanut oil or neutral oil , like corn or canola

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

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Input: 2 cups heavy cream


Input: 8 to 10 cups (loosely packed) mixed salad leaves

8 to 10 cups ( loosely packed ) mixed salad leaves

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Input: 2 heads Belgian endive, torn into pieces

2 heads Belgian endive , torn into pieces

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

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Input: 8 ounces white chocolate, in pieces

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

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Input: Paprika


Input: 1/4 cup extra virgin olive oil

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

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Input: 2 tablespoons red wine vinegar


Input: 4 tablespoons butter


Input: Grated Parmesan cheese, for serving

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

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Input: 2 cups ricotta


Input: 1/3 cup (lightly packed) fresh basil leaves, more for garnish

1/3 cup ( lightly packed ) fresh basil leaves , more for garnish

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

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Input: Salt and freshly ground black pepper

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

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Input: 3/4 cup pine nuts


Input: 1 cup finely chopped onion


Input: 2 tablespoons garlic-infused oil


Input: 1 28-ounce can plum tomatoes or 3 cups finely chopped fresh tomatoes

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

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Input: 2 tablespoons heavy cream


Input: 2 pounds penne rigate


Input: 1/2 cup vodka


Input: Salt


Input: Salt


Input: Juice of a lime


Input: 2 Cornish hens, split in half

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

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Input: 1 tablespoon Sichuan peppercorns


Input: 1 clove garlic, thinly sliced

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Input: 1 bay leaf


Input: 15 black peppercorns


Input: 1 star anise


Input: 2 cloves


Input: 3 sprigs thyme


Input: 4 cloves garlic


Input: 1 1/2 pounds carrots, preferably organic, trimmed and peeled (about 16 pieces)

1$1/2 pounds carrots , preferably organic , trimmed and peeled ( about 16 pieces )

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

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Input: Large pinch cumin seed


Input: 1/4 cup extra virgin olive oil

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Input: 1 small clove garlic, minced

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Input: Juice of 3 oranges


Input: Zest of an orange


Input: Kosher salt


Input: Cayenne pepper


Input: 2 tablespoons thinly sliced cilantro


Input: 10 plum tomatoes (about 1 3/4 pounds)

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

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Input: 1 tablespoon coarse sea salt


Input: 1 cup extra virgin olive oil

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Input: 1 teaspoon coriander seed, lightly toasted

1 teaspoon coriander seed , lightly toasted

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

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Input: 1 teaspoon black peppercorns, lightly toasted

1 teaspoon black peppercorns , lightly toasted

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

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Input: 3 bay leaves


Input: 3 sprigs thyme


Input: 2 cups extra virgin olive oil

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

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Input: 1 tablespoon sugar


Input: Salt and freshly ground black pepper

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

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Input: 2 tablespoons butter


Input: 2 10-ounce sushi grade tuna steaks, 1-inch thick

2 10-ounce sushi grade tuna steaks , 1-inch thick

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt and freshly ground black pepper

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup port


Input: 1/4 cup merlot


Input: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon coriander seeds, crushed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 green onions, washed, trimmed and chopped

2 green onions , washed , trimmed and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dried cannellini beans, soaked overnight

1/2 cup dried cannellini beans , soaked overnight

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon grapeseed oil


Input: 1 cup red cabbage, sliced paper-thin

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1-inch piece ginger, peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 star anise


Input: 1 allspice berry


Input: 1/2 teaspoon fennel seeds, crushed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 ounces fresh thin noodles, Chinese or American

12 ounces fresh thin noodles , Chinese or American

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small head cauliflower, trimmed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic, minced


Input: 1/2 onion, finely diced


Input: 1/2 celery stalk, finely diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 carrot, finely diced


Input: 2/3 cup chicken stock or broth, no salt added

2/3 cup chicken stock or broth , no salt added

O B-UNIT 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: 2 tablespoons rice wine or dry sherry

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon reduced-sodium soy sauce


Input: 2 pounds broccoli, tough stems trimmed and heads cut into bite-size florets

2 pounds broccoli , tough stems trimmed and heads cut into bite-size florets

B-QTY B-UNIT B-NAME O 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 tablespoons Asian sesame paste


Input: 1 tablespoon coarsely shredded ginger


Input: 1 to 2 teaspoons hot chili-garlic paste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 ounces raspberries


Input: 1/3 cup orange juice


Input: Juice of 1/2 lemon


Input: 2 tablespoons granulated sugar


Input: 2 large cloves garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon toasted sesame oil


Input: 12 ounces firm or extra-firm regular or low-fat organic tofu

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons coffee flavoring or 2 teaspoons instant espresso

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons good-quality unsweetened cocoa like Valrhona

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1/2 lemon plus the skin and pulp

B-COMMENT I-COMMENT B-QTY B-NAME B-COMMENT I-COMMENT I-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 tablespoon grated fresh ginger


Input: Salt to taste


Input: 1/4 cup chopped fresh coriander


Input: 20 ounces silken firm or extra-firm organic tofu

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup maple syrup


Input: 1/4 cup dark brown sugar


Input: 3 tablespoons amaretto


Input: 1/2 teaspoon Tabasco sauce


Input: 1 tablespoon finely chopped garlic


Input: 1 bay leaf


Input: 2 cups lentils


Input: 3 1/2 cups water


Input: 1 1-inch piece cinnamon stick


Input: 1 cup chopped onions


Input: 1/2 pound small white mushrooms


Input: 1/2 cup finely chopped fresh coriander

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons mustard oil or vegetable oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon caraway seeds


Input: Salt to taste


Input: 1/2 teaspoon ground cumin


Input: 1 cup plain yogurt, drained for 5 minutes in cheesecloth

1 cup plain yogurt , drained for 5 minutes in cheesecloth

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon cayenne pepper


Input: 1 tablespoon finely chopped garlic


Input: 1 teaspoon ground turmeric


Input: 1/2 English cucumber, peeled, seeded and chopped into 1/8-inch cubes

1/2 English cucumber , peeled , seeded and chopped into 1/8-inch cubes

B-QTY B-COMMENT B-NAME 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

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


Input: 1 1/2 pounds shrimp


Input: Juice of 1 lemon


Input: 3 cups chicken broth


Input: 3 tablespoons chopped ginger


Input: Coarse sea salt or kosher salt

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small leek, trimmed and chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic, smashed


Input: 3 tablespoons olive oil


Input: 1/4 cup premium quality olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds small beets, trimmed and scrubbed

1$1/2 pounds small beets , trimmed and scrubbed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon lemon zest


Input: Coarse sea salt or kosher salt

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: 1 tablespoon lemon juice


Input: 4 cups thinly sliced (1/4-inch) romaine leaves

4 cups thinly sliced ( 1/4-inch ) romaine leaves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 cups packed arugula leaves, chopped into 1/2-inch pieces

2 cups packed arugula leaves , chopped into 1/2-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons chopped dill


Input: 1/3 cup thinly sliced scallions


Input: 3/4 cup milk


Input: 6 fresh mint leaves plus 1 or 2 sprigs for garnish

B-QTY B-COMMENT 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: Maraschino cherries, candy canes or dark chocolate sprinkles, optional

Maraschino cherries , candy canes or dark chocolate sprinkles , optional

B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT 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: 6 ounces white chocolate, preferably two ounces each of different brands, like Lindt, Valrhona, Callebaut, Nestle Premier, Ghirardelli or Baker's

6 ounces white chocolate , preferably two ounces each of different brands , like Lindt , Valrhona , Callebaut , Nestle Premier , Ghirardelli or Baker's

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

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

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

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: Kosher salt


Input: 1/2 cup heavy cream


Input: 1 1/2 pounds long beans, washed, tips and stems removed, cut into 1Zx-inch pieces

1$1/2 pounds long beans , washed , tips and stems removed , cut into 1Zx-inch pieces

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

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

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


Input: 2 teaspoons double-black soy sauce


Input: 1 1/2 teaspoons sugar


Input: 3 tablespoons peanut oil


Input: 1 2-inch piece fresh ginger, peeled and thinly sliced against the grain (about 2 tablespoons)

1 2-inch piece fresh ginger , peeled and thinly sliced against the grain ( about 2 tablespoons )

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


Input: 3 shallots, coarsely chopped


Input: 1 to 3 red Holland chilies or other fresh long, red chilies, like Fresno or cayenne, stemmed and coarsely chopped (1 1/2 chilies for medium heat)

1 to 3 red Holland chilies or other fresh long , red chilies , like Fresno or cayenne , stemmed and coarsely chopped ( 1$1/2 chilies for medium heat )

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

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

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


Input: 3 candlenuts or unsalted macadamia nuts

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup chopped cilantro


Input: 1 cup or more nonfat plain yogurt

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon dried shrimp paste (belacan, belachan, trassi or terassi)

1/2 teaspoon dried shrimp paste ( belacan , belachan , trassi or terassi )

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

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

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


Input: 1 thick stalk fresh lemongrass


Input: 6 canned Italian plum tomatoes, well drained

6 canned Italian plum tomatoes , well drained

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons coarsely grated fresh ginger

1$1/2 tablespoons coarsely grated fresh ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 1 head cauliflower, flowerettes cut into bite-size pieces

1 head cauliflower , flowerettes cut into bite-size pieces

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 1/2 teaspoons ground cumin


Input: 1 pound onion, coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large cloves garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound large new potatoes, scrubbed and unpeeled

3/4 pound large new potatoes , scrubbed and unpeeled

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds of eggplant, sliced about 1/4 inch thick

1$1/2 pounds of eggplant , sliced about 1/4 inch thick

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons corn, canola or safflower oil plus a little for brushing

4 tablespoons corn , canola or safflower oil plus a little for brushing

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

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 cups dark beer


Input: 1/2 cup rolled oats


Input: 1/2 cup bran


Input: 1 1/2 cups medium or dark rye flour

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups whole wheat flour


Input: 1 cup all-purpose flour (approximately)

1 cup all-purpose flour ( approximately )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons whole fennel seeds


Input: 1/3 cup warm milk


Input: 1/2 cup molasses


Input: 1 tablespoon grated orange peel


Input: 1 tablespoon salt


Input: 1 1/2 teaspoons ground fennel seeds


Input: 5 cups thinly sliced onions


Input: 1/2 tablespoon sugar


Input: 1 frying chicken, cut up

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounce full-bodied amber-colored beer


Input: 2 bay leaves


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 tablespoon cornstarch dissolved in 2 tablespoons fresh lemon juice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced fresh parsley


Input: 2 tablespoons minced fresh parsley


Input: 3 tablespoons sweet butter


Input: 1 1/2 packages dry yeast


Input: 2/3 cup slivered Gruyere cheese


Input: 6 rounds toasted or stale French bread

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups brown beef or veal stock

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon sugar


Input: 3/4 cup amber beer


Input: 4 cups thinly sliced onions


Input: 4 tablespoons butter


Input: 1/2 cup chicken broth


Input: 4 slices country bread, toasted

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons Dijon mustard


Input: 1 tablespoon sherry vinegar


Input: Freshly grated nutmeg


Input: 2 teaspoons thyme leaves


Input: Freshly ground black pepper


Input: 1 pound chicken livers, rinsed, dried and trimmed

1 pound chicken livers , rinsed , dried and trimmed

B-QTY B-UNIT 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: 2 medium yellow onions, sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sea salt


Input: 1/4 cup bacon, cut into slivers

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons olive oil


Input: 1 Serrano or jalapeno chili, seeded and finely chopped, or to taste

1 Serrano or jalapeno chili , seeded and finely chopped , or to taste

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

NoCAP YesCAP 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 lemon, quartered


Input: 4 pairs medium shad roe


Input: 2 tablespoons minced cilantro


Input: 1 tablespoon minced flat-leaf parsley


Input: 1 1/2 cups fresh corn kernels, from 3 to 4 ears

1$1/2 cups fresh corn kernels , from 3 to 4 ears

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds ripe tomatoes, peeled and coarsely chopped

2 pounds ripe tomatoes , peeled and coarsely chopped

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: 2 teaspoons dried oregano


Input: 1 teaspoon ground cumin


Input: 1 large clove garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 medium onions, halved and sliced thin

3 medium onions , halved and sliced thin

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds boneless pork for stewing, in 1/2-inch cubes

1$1/2 pounds boneless pork for stewing , in 1/2-inch cubes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons lard or vegetable oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound unsalted butter


Input: 1 cup sorrel leaves, washed, stems removed and cut into fine ribbons

1 cup sorrel leaves , washed , stems removed and cut into fine ribbons

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

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

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Input: Salt and freshly ground white pepper to taste

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Input: 3 tablespoons all-purpose flour


Input: 4 tablespoons unsalted butter


Input: 1 cup heavy cream


Input: 1 cup unsalted fish stock, homemade or store-bought

1 cup unsalted fish stock , homemade or store-bought

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Input: 1 tablespoon chopped chives


Input: 1 teaspoon cracked black pepper


Input: 1 1/2 teaspoons lemon zest, cut into fine dice

1$1/2 teaspoons lemon zest , cut into fine dice

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Input: 2 tablespoons unsalted butter


Input: 1/2 pound dry thin egg noodles

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Input: Salt and freshly ground pepper to taste

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Input: 1 lemon, quartered


Input: 1 tablespoon unsalted butter


Input: 24 lengths of lemon grass (see note)

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Input: 4 small shad fillets, skin and bones removed (about 2 pounds)

4 small shad fillets , skin and bones removed ( about 2 pounds )

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Input: 1 tablespoon lemon juice


Input: Salt and freshly ground pepper to taste

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Input: 3 tablespoons unsalted butter


Input: 1 tablespoon reserved mushroom juice


Input: 3/4 pound fiddleheads


Input: 12 tablespoons unsalted butter, cut into small bits

12 tablespoons unsalted butter , cut into small bits

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Input: 1 tablespoon meat glaze (optional)

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Input: 1/2 cup fresh orange juice


Input: 1 tablespoon raspberry vinegar


Input: 16 to 24 stalks of asparagus

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Input: 1/2 cup light white wine


Input: 3/4 pound medium-large mushrooms


Input: 2 tablespoons unsalted butter


Input: Salt and freshly ground black pepper to taste

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Input: 1 egg yolk


Input: Salt and freshly ground black pepper to taste

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Input: 1 cup heavy cream


Input: 1/4 cup chervil leaves


Input: 1/2 pound prepared puff pastry (see note)

1/2 pound prepared puff pastry ( see note )

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Input: 4 slices French bread (about 1 cup)

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Input: 4 medium leeks


Input: 4 large potatoes


Input: 2 tablespoons butter


Input: 1 cup finely chopped onions


Input: 1 tablespoon finely chopped garlic


Input: 1 teaspoon curry powder


Input: 6 cups water


Input: 1 bay leaf


Input: Salt and ground white pepper


Input: 1 pound skinless, boneless fillets of a white-flesh fish like cod or monkfish, cut into 1-inch cubes

1 pound skinless , boneless fillets of a white-flesh fish like cod or monkfish , cut into 1-inch cubes

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Input: 1/4 cup heavy cream


Input: 4 1/2 cups chicken stock


Input: 1 small celery root, peeled and cubed

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Input: 10 ounces Jerusalem artichokes, peeled cubed

10 ounces Jerusalem artichokes , peeled cubed

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Input: 4 tablespoons unsalted butter


Input: 2 cups sorrel leaves, washed, stems removed and cut into fine ribbons

2 cups sorrel leaves , washed , stems removed and cut into fine ribbons

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Input: Salt and pepper to taste

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Input: 2 tablespoons chives, finely chopped

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Input: 3 tablespoons vegetable or olive oil

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Input: 1 tablespoon Dijon mustard


Input: 1 tablespoon lemon juice


Input: 1 tablespoon white-wine vinegar


Input: 1/2 teaspoon salt


Input: 4 heads endive


Input: Peel from 1 to 1 1/2 preserved lemons, cut into 1/4 -inch strips (available at Middle Eastern and specialty food stores)

Peel from 1 to 1$1/2 preserved lemons , cut into 1/4 -inch strips ( available at Middle Eastern and specialty food stores )

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

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Input: 1 1/2 tablespoons honey


Input: 1/8 teaspoon turmeric


Input: 1/4 teaspoon powdered ginger


Input: 3 tablespoons extra-virgin olive oil


Input: 3 cloves garlic, crushed


Input: 2* pounds small artichokes (2 1/2 to 3 ounces each) or 1 pound frozen artichoke hearts

2* pounds small artichokes ( 2$1/2 to 3 ounces each ) or 1 pound frozen artichoke hearts

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Input: Freshly ground black pepper


Input: 2 lemons