Input: 3 pounds tart apples, such as pippins, Gravensteins, Macintosh, Granny Smith, Pink Lady, peeled if desired, cored and cut in chunks\n

3 pounds tart apples , such as pippins , Gravensteins , Macintosh , Granny Smith , Pink Lady , peeled if desired , cored and cut in chunks\n

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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP YesCAP YesCAP NoCAP YesCAP 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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons water\n


Input: 2 tablespoons turbinado sugar\n


Input: 1 tablespoon fresh lemon or lime juice\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sweet spices if desired (cinnamon, nutmeg, allspice, cloves)\n

Sweet spices if desired ( cinnamon , nutmeg , allspice , cloves ) \n

YesCAP 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


Input: 1 tablespoon fresh lemon juice\n


Input: 1 tablespoon sherry vinegar\n


Input: 1 teaspoon balsamic vinegar\n


Input: Salt to taste\n


Input: 1 scant teaspoon Dijon mustard\n


Input: 1 small garlic clove, puréed\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup extra virgin olive oil or grapeseed oil\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons walnut oil\n


Input: 4 to 5 cups mixed bitter and pungent lettuces, such as endive, radicchio, arugula, frisee, or 3 to 4 cups bitter lettuces and 1 to 2 cups torn up milder lettuce such as bibb or romaine\n

4 to 5 cups mixed bitter and pungent lettuces , such as endive , radicchio , arugula , frisee , or 3 to 4 cups bitter lettuces and 1 to 2 cups torn up milder lettuce such as bibb or romaine\n

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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP 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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large or 2 smaller tart apples, such as a Braeburn or Pink Lady, cored and cut into very small dice (1/2 to 1/4 inch)\n

1 large or 2 smaller tart apples , such as a Braeburn or Pink Lady , cored and cut into very small dice ( 1/2 to 1/4 inch ) \n

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

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

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

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


Input: 1 tablespoon chopped fresh tarragon\n


Input: 1/4 cup toasted cashews or broken walnuts or pecans (lightly toasted if desired)\n

1/4 cup toasted cashews or broken walnuts or pecans ( lightly toasted if desired ) \n

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

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

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


Input: 1 organic Granny Smith or Pippin apple, cored and cut in chunks

1 organic Granny Smith or Pippin apple , cored and cut in chunks

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

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

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


Input: 1 teaspoon lime zest


Input: 1 tablespoon honey or agave nectar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon chia seeds


Input: 1 tablespoon lime juice


Input: 1 cup plain low-fat yogurt


Input: 1 or 2 ice cubes


Input: 250 grams (1 cup) low-fat or whole milk\n

250 grams ( 1 cup ) low-fat or whole milk\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 75 grams (1/3 cup) water\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 3 large eggs\n


Input: 3 grams (scant 1/2 teaspoon) salt\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 75 grams (2/3 cup) buckwheat flour\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 62 grams (about 1/2 cup) unbleached all-purpose flour\n

62 grams ( about 1/2 cup ) unbleached all-purpose flour\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 45 grams (3 tablespoons) melted butter or grapeseed oil\n

45 grams ( 3 tablespoons ) melted butter or grapeseed oil\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 30 grams (2 tablespoons) butter\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 15 grams (1 tablespoon) turbinado sugar\n

15 grams ( 1 tablespoon ) turbinado sugar\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 2 tart apples, such as Pink Lady, Gravenstein, Braeburn or Granny Smith, cored, peeled if desired, and sliced very thin

2 tart apples , such as Pink Lady , Gravenstein , Braeburn or Granny Smith , cored , peeled if desired , and sliced very thin

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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP YesCAP NoCAP YesCAP NoCAP YesCAP YesCAP 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: 1/2 teaspoon cinnamon\n\n


Input: 1/4 teaspoon freshly grated nutmeg\n


Input: Yogurt or crème fraîche for serving

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 7 grams (2 teaspoons) active dry yeast\n

7 grams ( 2 teaspoons ) active dry yeast\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 50 grams (1/4 cup) lukewarm water\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 365 grams (1 1/2 cups) sparkling cider (such as Martinelli’s), at room temperature\n

365 grams ( 1$1/2 cups ) sparkling cider ( such as Martinelli’s ) , at room temperature\n

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

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

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


Input: 250 grams (approximately 2 cups) whole wheat flour\n

250 grams ( approximately 2 cups ) whole wheat flour\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 175 grams (approximately 1 1/3 cups) unbleached all-purpose flour\n

175 grams ( approximately 1$1/3 cups ) unbleached all-purpose flour\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 75 grams (approximately 2/3 cup) rye flour\n

75 grams ( approximately 2/3 cup ) rye flour\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 13 grams (1 3/4 teaspoons) sea salt\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 165 grams finely chopped green apples (such as Granny Smith or Pippin) (approximately 1 1/4 cups; 1 large Granny Smith apple)\n

165 grams finely chopped green apples ( such as Granny Smith or Pippin ) ( approximately 1$1/4 cups; 1 large Granny Smith apple ) \n

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

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

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

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


Input: Walnut oil or vegetable oil for the bowl\n

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Vegetable oil for frying


Input: 1 small onion, chopped\n


Input: 1 carrot, chopped\n


Input: 1 celery stalk, chopped\n


Input: 1 tablespoon minced garlic\n


Input: Salt and ground black pepper\n


Input: 2 cups cooked or canned cannellini beans\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 15-ounce can whole peeled tomatoes\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups vegetable stock or water\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 fresh rosemary sprig\n


Input: 1 fresh thyme sprig\n


Input: 1 pound chopped kale or escarole\n

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large, thick slices whole-grain bread, toasted\n\n

4 large , thick slices whole-grain bread , toasted\n\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small red onion, thinly sliced\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup freshly grated Parmesan


Input: 30 grams confectioners’ sugar (4 tablespoons)\n

30 grams confectioners’ sugar ( 4 tablespoons ) \n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 2 tablespoons salted butter


Input: 1 cup panko


Input: 2 tablespoons rendered chicken fat, duck fat or vegetable oil

2 tablespoons rendered chicken fat , duck fat or vegetable oil

B-QTY B-UNIT B-NAME I-NAME I-NAME O B-COMMENT B-NAME 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: 4 anchovies packed in salt or oil, soaked in cold water for 10 minutes, drained and chopped

4 anchovies packed in salt or oil , soaked in cold water for 10 minutes , drained and chopped

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

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


Input: 1 teaspoon minced dried shallots, or substitute 1/2 teaspoon minced fresh onion or shallot

1 teaspoon minced dried shallots , or substitute 1/2 teaspoon minced fresh onion or shallot

B-QTY B-UNIT O B-NAME I-NAME B-COMMENT O I-COMMENT I-COMMENT B-UNIT O 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: 1/2 teaspoon salt, or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 cloves whole garlic, peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup grapeseed oil


Input: 2 large eggs


Input: 1 tablespoon fish sauce (preferably Three Crabs brand), or more as needed

1 tablespoon fish sauce ( preferably Three Crabs brand ) , or more as needed

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

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

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


Input: 1 1/2 teaspoons apple vinegar, preferably Bragg unfiltered

1$1/2 teaspoons apple vinegar , preferably Bragg unfiltered

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons caper juice


Input: 1/2 teaspoon lemon juice


Input: 1 head broccoli, woody stem removed, sliced lengthwise about 1/2-inch thick, keeping as many of the florets connected to the stem as possible

1 head broccoli , woody stem removed , sliced lengthwise about 1/2-inch thick , keeping as many of the florets connected to the stem as possible

B-QTY B-UNIT B-NAME O I-COMMENT O I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT O I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT 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: 3 tablespoons grapeseed oil


Input: 1/4 teaspoon salt


Input: 1 tablespoon olive oil


Input: 8 garlic cloves, thinly sliced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 shallots, thinly sliced


Input: 8 ounces (about 1 cup) roasted piquillo peppers with any juices (or use any roasted red peppers)

8 ounces ( about 1 cup ) roasted piquillo peppers with any juices ( or use any roasted red peppers )

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

NoCAP NoCAP 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 YesPAREN YesPAREN


Input: 2 cups whole peeled canned tomatoes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt and black pepper, to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 16 Medjool dates (pitted)

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

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 8 ounces of fresh chorizo sausage (not cured), casings removed

8 ounces of fresh chorizo sausage ( not cured ) , casings removed

B-QTY B-UNIT O 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 NoCAP NoCAP

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


Input: 8 slices bacon


Input: 3 cups whole milk


Input: 1 1/4 cups heavy cream


Input: 1 cup medium-toasted oak shavings or chips (available at LDCarlson.com, 800-321-0315, or home-brewing supply stores)

1 cup medium-toasted oak shavings or chips ( available at LDCarlson.com , 800-321-0315 , or home-brewing supply stores )

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

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

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


Input: 6 1/2 tablespoons granulated sugar


Input: 6 1/2 tablespoons turbinado (raw) sugar

6$1/2 tablespoons turbinado ( raw ) sugar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 5 tablespoons honey


Input: 1/2 teaspoon salt


Input: 8 large egg yolks


Input: 2 3 1/2- to 4-pound chickens, quartered, or 8 whole legs, or 5 to 6 pounds bone-in, skin-on thighs

2 3$1/2- to 4-pound chickens , quartered , or 8 whole legs , or 5 to 6 pounds bone-in , skin-on thighs

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

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


Input: 1 large bunch scallions (about 8), white and green parts

1 large bunch scallions ( about 8 ) , white and green parts

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

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


Input: 2 shallots, peeled and halved

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 to 6 Scotch bonnet chili peppers, stems removed, or habaneros

4 to 6 Scotch bonnet chili peppers , stems removed , or habaneros

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

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

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


Input: 1 2-inch piece fresh ginger, peeled and coarsely chopped

1 2-inch piece fresh ginger , peeled and coarsely chopped

B-QTY B-COMMENT 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 NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 garlic cloves, peeled


Input: 1/4 cup fresh thyme leaves, or 1 tablespoon dried

1/4 cup fresh thyme leaves , or 1 tablespoon dried

B-QTY B-UNIT 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: 2 tablespoons ground allspice, more for sprinkling

2 tablespoons ground allspice , more for sprinkling

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons soy sauce


Input: 2 tablespoons dark brown sugar


Input: 1 tablespoon salt, more for sprinkling

O 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 tablespoon black pepper


Input: 1/2 cup vegetable oil


Input: 1 tablespoon white or apple cider vinegar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly squeezed juice of 2 limes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons canola oil


Input: 1 tablespoon chickpea flour


Input: 1/4 teaspoon turmeric powder


Input: Dash of asafetida


Input: 3 tablespoons unsweetened shredded coconut


Input: 1 tablespoon grated ginger


Input: 1 teaspoon salt, plus more to taste

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: 2 teaspoons tamarind paste


Input: 1 large or 2 medium eggplant

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chopped fresh cilantro leaves for garnish

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon vegetable or peanut oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon toasted sesame oil, more for drizzling

1 teaspoon toasted sesame oil , more for drizzling

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 garlic cloves, minced


Input: 1 1-inch-thick slice peeled fresh ginger root, minced

1 1-inch-thick slice peeled fresh ginger root , minced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 small bunches mustard greens, cleaned, stemmed and torn into pieces

2 small bunches mustard greens , cleaned , stemmed and torn into pieces

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

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


Input: 1 tablespoon soy sauce, more for drizzling

1 tablespoon soy sauce , more for drizzling

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 flounder fillets, 12 ounces each

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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: 2 teaspoons minced garlic


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: 3 teaspoons pimentón


Input: 2 tablespoons extra-virgin olive oil


Input: 2 swordfish or other fish steaks, about 1 1/2 pounds

2 swordfish or other fish steaks , about 1$1/2 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup mayonnaise


Input: Lemon juice to taste


Input: 1 1/2 to 2 pounds tuna, about 1 inch thick, 2 or 4 steaks

1$1/2 to 2 pounds tuna , about 1 inch thick , 2 or 4 steaks

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

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

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


Input: Extra-virgin olive oil as needed


Input: Salt and pepper


Input: 1/4 cup pitted oil-cured olives, finely chopped

1/4 cup pitted oil-cured olives , finely chopped

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: About 1 cup mixed tender fresh herbs

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon minced garlic, optional

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Lemon wedges


Input: 3 tablespoons olive oil, more for drizzling

3 tablespoons olive oil , more for drizzling

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 large onion, chopped

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


Input: 2 garlic cloves, minced


Input: 1 tablespoon tomato paste


Input: 1 teaspoon ground cumin


Input: 1/4 teaspoon kosher salt, more to taste

1/4 teaspoon kosher salt , more to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon ground black pepper


Input: Pinch of ground chile powder or cayenne, more to taste

Pinch of ground chile powder or cayenne , more to taste

O O B-NAME I-NAME I-NAME B-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: 1 quart chicken or vegetable broth

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups water


Input: 1 cup red lentils


Input: 1 large carrot, peeled and diced

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: Juice of 1/2 lemon, more to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups granulated sugar


Input: 8 large egg yolks


Input: 4 large eggs


Input: 1 tablespoon grated orange zest


Input: 3/4 cup freshly squeezed orange juice

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup whole blanched almonds, finely ground, or 1 cup finely ground almonds

3/4 cup whole blanched almonds , finely ground , or 1 cup finely ground almonds

B-QTY B-UNIT I-COMMENT O B-NAME O O O O I-COMMENT I-COMMENT B-UNIT O O 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: 2 cups whole blanched almonds, plus about 30 almonds for decoration

2 cups whole blanched almonds , plus about 30 almonds for decoration

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-COMMENT I-COMMENT I-COMMENT I-COMMENT 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: 1 cup granulated sugar


Input: 1 large egg


Input: Finely grated zest of 1 lemon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 11 ounces bittersweet (60 percent cacao) chocolate

11 ounces bittersweet ( 60 percent cacao ) chocolate

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 8 large eggs, separated

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


Input: 3/4 cup sugar


Input: 1/2 cup extra-virgin olive oil


Input: 2 tablespoons kosher for Passover brandy

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 plain unsalted matzos, broken into bite-size pieces, soaked in cold water for 1 minute and gently squeezed dry

3 plain unsalted matzos , broken into bite-size pieces , soaked in cold water for 1 minute and gently squeezed dry

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

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


Input: 2 tablespoons dried currants


Input: 2 tablespoons almonds, coarsely chopped

2 tablespoons almonds , coarsely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons dried apricots or prunes, coarsely chopped

2 tablespoons dried apricots or prunes , coarsely chopped

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 NoPAREN NoPAREN NoPAREN


Input: 3 large eggs, separated

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


Input: 1/4 cup matzo meal


Input: 1/4 teaspoon salt


Input: 1/3 cup granulated sugar, more for sprinkling if desired

1/3 cup granulated sugar , more for sprinkling if desired

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: 1/2 teaspoon ground cinnamon


Input: Zest and juice of 1 lemon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Vegetable oil (kosher for Passover), for frying

Vegetable oil ( kosher for Passover ) , for frying

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

YesCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN YesPAREN NoPAREN


Input: Confectioners’ sugar (kosher for Passover), for sprinkling if desired.

Confectioners’ sugar ( kosher for Passover ) , for sprinkling if desired.

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

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


Input: 3 tablespoons whole-grain mustard


Input: 2 teaspoons chopped thyme leaves


Input: 2 garlic cloves, minced


Input: 1 tablespoon unsalted butter, softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons Dijon mustard


Input: 3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry

3 pounds bone-in chicken thighs or drumsticks ( or a mixture ) , patted dry

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

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

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


Input: 2 teaspoons kosher salt


Input: 1 teaspoon black pepper


Input: 2/3 cup plain dried bread crumbs

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Olive oil, for drizzling


Input: 2 pounds sweet potatoes (2 large or 4 small potatoes)

2 pounds sweet potatoes ( 2 large or 4 small potatoes )

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

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

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


Input: 1 small bunch of thyme sprigs

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup sour cream or Greek yogurt

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon whole-grain mustard


Input: 1/2 teaspoon chopped thyme leaves


Input: 1/2 teaspoon minced garlic


Input: 1 pound broccoli rabe, trimmed of any tough, fibrous stems (tender ones are fine)

1 pound broccoli rabe , trimmed of any tough , fibrous stems ( tender ones are fine )

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


Input: 2 tablespoons extra-virgin olive oil


Input: 1/4 teaspoon salt


Input: 2 garlic cloves, peeled and smashed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch red pepper flakes


Input: 1 teaspoon anise seeds


Input: 1 clove garlic


Input: 1/4 teaspoon salt, more for seasoning

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 cup roasted shelled unsalted pistachios

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons fresh tarragon, plus sprigs for garnish

3 tablespoons fresh tarragon , plus sprigs for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2  tablespoons extra-virgin olive oil, plus more for pan

2 tablespoons extra-virgin olive oil , plus more for pan

B-QTY B-UNIT 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: 2 tablespoons amontillado sherry


Input: 2 tablespoons lemon juice


Input: 1/3 cup fish or seafood stock, or water

1/3 cup fish or seafood stock , or water

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 ounces sea scallops (12 to 16 jumbo)

12 ounces sea scallops ( 12 to 16 jumbo )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons active dry yeast\n


Input: 1/2 teaspoon sugar\n


Input: 35 grams whole-wheat flour (1/4 cup), preferably freshly milled\n

35 grams whole-wheat flour ( 1/4 cup ) , preferably freshly milled\n

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

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

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


Input: 310 grams unbleached all-purposed flour (2 1/2 cups)\n

310 grams unbleached all-purposed flour ( 2$1/2 cups ) \n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1 teaspoon kosher salt\n\n


Input: 2 tablespoons olive oil


Input: Extra-virgin olive oil\n


Input: 1 medium onion, diced\n


Input: Salt and pepper\n


Input: 4 garlic cloves, minced\n


Input: 1/2 teaspoon coarsely ground toasted cumin\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon red pepper flakes\n


Input: 1 cup finely diced celery\n


Input: 4 cups chickpeas (garbanzo beans), cooked or canned\n

4 cups chickpeas ( garbanzo beans ) , cooked or canned\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons lemon juice\n


Input: 4 hard-cooked eggs, peeled and quartered (optional) \n

4 hard-cooked eggs , peeled and quartered ( optional ) \n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: Minted yogurt (optional), see notes \n

Minted yogurt ( optional ) , see notes \n

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Tahini sauce (optional), see notes\n

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 24 raw almonds (about 3 tablespoons), blanched, skinned* and chopped

24 raw almonds ( about 3 tablespoons ) , blanched , skinned* and chopped

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

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


Input: 1 small or 1/2 large head cauliflower, broken into florets

1 small or 1/2 large head cauliflower , broken into florets

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

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, minced


Input: 1-14 1/2-ounce can chopped tomatoes in juice

1-14$1/2-ounce can chopped tomatoes in juice

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon sugar


Input: Pinch of cinnamon


Input: Salt to taste


Input: 1/2 to 1 teaspoon dried oregano (to taste)

1/2 to 1 teaspoon dried oregano ( to taste )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Freshly ground pepper to taste


Input: 1/2 cup cooked chickpeas (canned or freshly cooked)

1/2 cup cooked chickpeas ( canned or freshly cooked )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 pound quinoa spaghetti


Input: Crumbled feta or freshly grated Parmesan for serving

YesCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, minced\n


Input: 1/4 to 1/2 teaspoon red pepper flakes (to taste)\n

1/4 to 1/2 teaspoon red pepper flakes ( to taste ) \n

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

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

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


Input: 1 teaspoon fresh thyme or 1/2 teaspoon dried\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped walnuts\n


Input: 1/4 cup chopped flat-leaf parsley\n


Input: 3/4 pound gluten-free spaghetti, such as quinoa or quinoa, amaranth and rice\n

3/4 pound gluten-free spaghetti , such as quinoa or quinoa , amaranth and rice\n

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

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


Input: Freshly grated Parmesan\n


Input: Salt to taste


Input: 3/4 pound gluten-free penne, such as quinoa and rice

3/4 pound gluten-free penne , such as quinoa and rice

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups frozen peas, thawed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 garlic clove, mashed with a pinch of salt in a mortar and pestle or put through a press

1 garlic clove , mashed with a pinch of salt in a mortar and pestle or put through a press

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

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

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

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


Input: 1/2 cup fresh ricotta


Input: 2 tablespoons minced tarragon


Input: Freshly ground pepper to taste


Input: 1/4 cup grated Parmesan


Input: 3/4 pound Brussels sprouts (about 16)\n

3/4 pound Brussels sprouts ( about 16 ) \n

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper to taste\n

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup ricotta\n


Input: 1 garlic clove, mashed with a pinch of salt in a mortar and pestle or put through a press\n

1 garlic clove , mashed with a pinch of salt in a mortar and pestle or put through a press\n

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

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

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

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


Input: 2 teaspoons finely grated or chopped lemon zest (I use a microplane for this)\n

2 teaspoons finely grated or chopped lemon zest ( I use a microplane for this ) \n

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

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

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


Input: 2 tablespoons minced chives or parsley, or a combination\n

2 tablespoons minced chives or parsley , or a combination\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 ounce Parmesan, grated (1/4 cup)

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 12 ounces gluten-free fettucine (to taste), such as cornmeal fettucine\n

12 ounces gluten-free fettucine ( to taste ) , such as cornmeal fettucine\n

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

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

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


Input: 1 medium-size bunch black kale, stemmed and washed well in 2 changes water

1 medium-size bunch black kale , stemmed and washed well in 2 changes water

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

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

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


Input: Salt to taste


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 medium shrimp, peeled and deveined

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste


Input: 2 garlic cloves, minced


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

1/4 to 1/2 teaspoon red pepper flakes ( to taste )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1-14 1/2-ounce can chopped tomatoes in juice

1-14$1/2-ounce can chopped tomatoes in juice

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon sugar


Input: 1/2 to 1 teaspoon oregano or thyme (to taste)

1/2 to 1 teaspoon oregano or thyme ( to taste )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 pound gluten-free spaghetti, such as quinoa and brown rice or quinoa, amaranth and brown rice

3/4 pound gluten-free spaghetti , such as quinoa and brown rice or quinoa , amaranth and brown rice

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

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: Crumbled feta or freshly grated Parmesan for serving (optional)

Crumbled feta or freshly grated Parmesan for serving ( optional )

YesCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 4 garlic cloves


Input: 1 cup heavy cream


Input: 2 thyme branches


Input: 2 tablespoons finely chopped fresh sage

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon extra-virgin olive oil, more as needed

1 tablespoon extra-virgin olive oil , more as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound ground lean beef


Input: 3/4 teaspoon kosher salt, more as needed

3/4 teaspoon kosher salt , more as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Black pepper, as needed


Input: 1 cup thinly sliced onion


Input: 3 ounces baby spinach (3 packed cups)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons Worcestershire sauce


Input: 1/2 pound rutabaga


Input: 1/2 pound russet potatoes


Input: 4 ounces Gruyère, grated (1 cup)

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup flour


Input: 1/4 teaspoon sugar


Input: 1 teaspoon grated lemon rind


Input: 1/2 cup (1 stick) butter

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1 egg yolk, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon vanilla


Input: 5 8-ounce packages cream cheese


Input: 1/4 teaspoon vanilla


Input: 1 teaspoon grated lemon rind


Input: 1 3/4 cups sugar


Input: 3 tablespoons flour


Input: 1/4 teaspoon salt


Input: 5 eggs


Input: 2 egg yolks


Input: 1/4 cup heavy cream


Input: 3 cups all-purpose flour


Input: 2 tablespoons sugar


Input: 1 tablespoon baking powder


Input: Freshly grated zest of 1 orange or tangerine

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound (1 stick) cold unsalted butter, cubed

1/4 pound ( 1 stick ) cold unsalted butter , cubed

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 NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large egg, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup heavy cream


Input: 1 cup currants, or use raisins, dried cranberries or small chunks of other dried fruit

1 cup currants , or use raisins , dried cranberries or small chunks of other dried fruit

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

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


Input: Egg wash (2 large eggs beaten with 1 tablespoon water)

Egg wash ( 2 large eggs beaten with 1 tablespoon water )

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

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

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


Input: 2 tablespoons brown sugar, for sprinkling (optional)

2 tablespoons brown sugar , for sprinkling ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3 ounces bacon (about 3 to 4 slices), diced\n

3 ounces bacon ( about 3 to 4 slices ) , diced\n

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

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

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


Input: 3 tablespoons unsalted butter\n


Input: 2 medium leeks, white and light- green parts, thinly sliced\n

2 medium leeks , white and light- green parts , thinly sliced\n

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

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

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


Input: 3/4 teaspoon kosher salt, more as needed\n

3/4 teaspoon kosher salt , more as needed\n

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: 1/4 teaspoon hot smoked paprika\n


Input: 1/4 cup dry white vermouth or white wine\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups fish stock, store-bought or homemade

2 cups fish stock , store-bought or homemade

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound fingerling potatoes, sliced into 1/4-inch rounds\n

1/2 pound fingerling potatoes , sliced into 1/4-inch rounds\n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 thyme sprigs\n


Input: 2 cups whole milk\n


Input: 10 ounces flaky white fish, such as flounder or cod, cut into 2-inch chunks\n

10 ounces flaky white fish , such as flounder or cod , cut into 2-inch chunks\n

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

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: 3 cups all-purpose flour


Input: 1 tablespoon baking powder


Input: 1 1/2 teaspoons salt


Input: 1/4 pound (1 stick) cold unsalted butter, cubed

1/4 pound ( 1 stick ) cold unsalted butter , cubed

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 NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup heavy cream


Input: 1/4 pound (1 stick) unsalted butter, at cool room temperature\n

1/4 pound ( 1 stick ) unsalted butter , at cool room temperature\n

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

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: 2 1/2 tablespoons honey, preferably raw wildflower \n

2$1/2 tablespoons honey , preferably raw wildflower \n

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon coarse sea salt, such as Hawaiian red alaea or Maldon\n

1 tablespoon coarse sea salt , such as Hawaiian red alaea or Maldon\n

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

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

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


Input: 2 cups minus 3 tablespoons whole milk

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt, or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 3/4 cups polenta or cornmeal


Input: 4 tablespoons unsalted butter, or to taste

4 tablespoons unsalted butter , or to taste

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon grated Parmesan, or to taste

1 tablespoon grated Parmesan , or to taste

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 ounce dried porcini mushrooms


Input: 5 tablespoons cold unsalted butter, cut into pats, divided

5 tablespoons cold unsalted butter , cut into pats , divided

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 clove garlic, peeled and minced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces fresh mushrooms, wild or cultivated, sliced thin

8 ounces fresh mushrooms , wild or cultivated , sliced thin

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

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 fresh thyme leaves


Input: 1 tablespoon soy sauce


Input: 1 tablespoon heavy cream


Input: 1 tablespoon extra-virgin olive oil


Input: Freshly ground black pepper


Input: A handful of wood chips, such as fruit or hickory (optional)

A handful of wood chips , such as fruit or hickory ( optional )

O B-UNIT O B-NAME I-NAME O B-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 NoCAP NoCAP NoCAP

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


Input: One large pinch saffron


Input: 2 1/4 quarts low-sodium chicken broth


Input: 1/4 cup extra-virgin olive oil


Input: 2 pounds chicken thighs


Input: Salt and freshly ground black pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound chorizo, cut into half-moons

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 medium onion, peeled and finely chopped

1 medium onion , peeled and finely chopped

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: 1 tablespoon minced garlic


Input: 4 cups short-grain rice, such as arborio

4 cups short-grain rice , such as arborio

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds jumbo shrimp, peeled, deveined, chopped

1$1/2 pounds jumbo shrimp , peeled , deveined , chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup fresh or frozen peas

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 dozen littleneck clams, cleaned

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped parsley (optional)

2 tablespoons finely chopped parsley ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup white vinegar


Input: 1/2 cup cider vinegar


Input: 1/2 tablespoon sugar


Input: 1/2 tablespoon crushed red pepper flakes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 tablespoon Tabasco sauce


Input: Salt and freshly cracked black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons paprika


Input: 4 tablespoons brown sugar


Input: 2 tablespoons kosher salt


Input: 2 tablespoons cracked black pepper


Input: 2 tablespoons ground cumin


Input: 2 tablespoons chili powder


Input: 2 tablespoons dry mustard


Input: 2 tablespoons ground coriander


Input: 1 tablespoon cayenne pepper


Input: 1 pork butt, 5 to 6 pounds

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Barbecue sauce (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 1/4 cup butter


Input: 1/4 cup extra-virgin olive oil


Input: 2 medium onions, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 2 cups arborio, carnaroli or other short-grained white rice

2 cups arborio , carnaroli or other short-grained white rice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Meat from 1 cooked lobster, chopped

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced chives


Input: 1/2 cup grated Parmesan


Input: Freshly ground black pepper


Input: About 6 cups lobster stock


Input: 1 large red pepper, about 1/2 pound, roasted, peeled, seeds and membranes removed

1 large red pepper , about 1/2 pound , roasted , peeled , seeds and membranes removed

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

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


Input: 3 medium tomatoes or 4 Roma tomatoes (about 3/4 pound)

3 medium tomatoes or 4 Roma tomatoes ( about 3/4 pound )

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

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

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


Input: 2 thick slices (about 2 ounces) baguette or country-style bread, lightly toasted

2 thick slices ( about 2 ounces ) baguette or country-style bread , lightly toasted

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

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

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


Input: 2 large garlic cloves, peeled

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup toasted almonds, or a combination of almonds and skinned roasted hazelnuts

1/2 cup toasted almonds , or a combination of almonds and skinned roasted hazelnuts

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

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

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


Input: 1 to 2 teaspoons pure ground chile powder or red pepper flakes, to taste (pepper flakes are hotter)

1 to 2 teaspoons pure ground chile powder or red pepper flakes , to taste ( pepper flakes are hotter )

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

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

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 YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon chopped fresh Italian parsley

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon sweet paprika or Spanish smoked paprika (pimenton)

1 teaspoon sweet paprika or Spanish smoked paprika ( pimenton )

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Salt, preferably kosher salt, to taste

Salt , preferably kosher salt , to taste

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste


Input: 2 tablespoon sherry vinegar


Input: 1/4 to 1/2 cup extra virgin olive oil, as needed

1/4 to 1/2 cup extra virgin olive oil , as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pint cherry tomatoes, halved if small, quartered if large

1 pint cherry tomatoes , halved if small , quartered if large

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

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 plump garlic clove, minced or put through a press (more to taste)

1 plump garlic clove , minced or put through a press ( more to taste )

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

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

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


Input: Salt to taste (I like to use a very good coarse sea salt or fleur de sel for this)

Salt to taste ( I like to use a very good coarse sea salt or fleur de sel for this )

O O O O O O O O O O O O O O O O O O O O O

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

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

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


Input: 1 teaspoon balsamic vinegar (optional)

1 teaspoon balsamic vinegar ( optional )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup arugula leaves, coarsely chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon slivered or chopped fresh basil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound fusille, farfalle, or orecchiette

3/4 pound fusille , farfalle , or orecchiette

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: 1/4 cup freshly grated ricotta salata or Parmesan (more to taste)

1/4 cup freshly grated ricotta salata or Parmesan ( more to taste )

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

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

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


Input: 2 pounds sweet potatoes, scrubbed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tart apples, such as Granny Smith or Braeburn

2 tart apples , such as Granny Smith or Braeburn

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1 lime


Input: 1/4 cup plain low-fat yogurt


Input: 1 to 2 tablespoons unsalted butter, melted (to taste)

1 to 2 tablespoons unsalted butter , melted ( to taste )

B-QTY O O B-UNIT B-NAME I-NAME O O O O O 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: 1 tablespoon mild flavored honey, such as clover

1 tablespoon mild flavored honey , such as clover

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 NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch of salt


Input: 2 medium or 3 small beets (any color) with greens, the beets roasted, the greens stemmed and washed in two changes of water

2 medium or 3 small beets ( any color ) with greens , the beets roasted , the greens stemmed and washed in two changes of water

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

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

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


Input: 1 cup farro, soaked for one hour in water to cover and drained

1 cup farro , soaked for one hour in water to cover and drained

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

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

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


Input: Salt, preferably kosher salt, to taste

Salt , preferably kosher salt , to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sherry vinegar


Input: 1 teaspoon balsamic vinegar


Input: 1 small garlic clove, minced or pureed

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon Dijon mustard


Input: 1/2 cup extra virgin olive oil (may substitute 1 to 2 tablespoons walnut oil for 1 to 2 tablespoons olive oil)

1/2 cup extra virgin olive oil ( may substitute 1 to 2 tablespoons walnut oil for 1 to 2 tablespoons olive oil )

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

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

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


Input: 1/2 cup broken walnut pieces


Input: 2 ounces feta or goat cheese, crumbled (more if desired for garnish)

2 ounces feta or goat cheese , crumbled ( more if desired for garnish )

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

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

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


Input: 1/4 cup chopped fresh herbs, such as parsley, tarragon, marjoram, chives, mint

1/4 cup chopped fresh herbs , such as parsley , tarragon , marjoram , chives , mint

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

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


Input: 1 ounce (about 1 cup) dried mushrooms, preferably porcinis

1 ounce ( about 1 cup ) dried mushrooms , preferably porcinis

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

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

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


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 shallots or 1/2 medium onion, finely chopped

2 shallots or 1/2 medium onion , finely chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, minced


Input: 1 pound white or cremini mushrooms, cleaned, trimmed, and quartered or sliced 1/2 inch thick

1 pound white or cremini mushrooms , cleaned , trimmed , and quartered or sliced 1/2 inch thick

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

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 pound wild mushrooms, trimmed and brushed clean, or oyster mushrooms, trimmed and torn into pieces if very large

1 pound wild mushrooms , trimmed and brushed clean , or oyster mushrooms , trimmed and torn into pieces if very large

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

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

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


Input: Salt to taste


Input: 2 teaspoons all-purpose flour


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

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

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 teaspoons chopped fresh rosemary or 1 teaspoon dried

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons chopped fresh thyme


Input: Freshly ground pepper


Input: 2 to 4 tablespoons finely chopped flat-leaf parsley

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons melted butter


Input: 1 tablespoon sea salt


Input: 5 live lobsters (1 1/4 to 1 1/2 pounds each)

5 live lobsters ( 1$1/4 to 1$1/2 pounds each )

B-QTY 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

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup (1 stick) butter, melted

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: Steamed corn (optional)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Baked potatoes (optional)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup olive oil


Input: Shells from 5 cooked lobsters, rinsed

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 onion, roughly chopped


Input: 2 bay leaves


Input: 10 peppercorns


Input: Leftover lobster risotto, chilled


Input: Butter


Input: 4 eggs


Input: Salt and freshly ground black pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium butternut squash (about 1 1/2 pounds), peeled, seeds and membranes scraped away, and cut into 3/4 to 1-inch dice

1 medium butternut squash ( about 1$1/2 pounds ) , peeled , seeds and membranes scraped away , and cut into 3/4 to 1-inch dice

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

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

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


Input: 2 large carrots, peeled and cut into 3/4-inch pieces (quarter at the fat ends, cut in half at the thin ends, then cut in thick slices)

2 large carrots , peeled and cut into 3/4-inch pieces ( quarter at the fat ends , cut in half at the thin ends , then cut in thick slices )

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

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

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

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


Input: 1 large parsnip, quartered, cored, and cut in 3/4-inch pieces

1 large parsnip , quartered , cored , and cut in 3/4-inch pieces

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 medium-size fennel bulb, quartered, cored and cut in 3/4 inch pieces

1 medium-size fennel bulb , quartered , cored and cut in 3/4 inch pieces

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 medium or large red onion, cut in large dice

1 medium or large red onion , cut in large dice

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper to taste

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Optional:  Chopped fresh rosemary, thyme or sage, about 2 teaspoons

Optional: Chopped fresh rosemary , thyme or sage , about 2 teaspoons

YesCAP YesCAP 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 carrots (3/4 to 1 pound), peeled and cut into 3/4-inch pieces (quarter at the fat ends, cut in half at the thin ends, then cut in thick slices)

2 large carrots ( 3/4 to 1 pound ) , peeled and cut into 3/4-inch pieces ( quarter at the fat ends , cut in half at the thin ends , then cut in thick slices )

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

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP 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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 large parsnip (about 1/2 pound), quartered, cored and cut in 3/4-inch pieces

1 large parsnip ( about 1/2 pound ) , quartered , cored and cut in 3/4-inch pieces

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

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

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


Input: 1 medium-size fennel bulb, quartered, cored and cut in 3/4 inch pieces

1 medium-size fennel bulb , quartered , cored and cut in 3/4 inch pieces

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

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

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


Input: 1 medium or large red onion, cut in large dice

1 medium or large red onion , cut in large dice

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

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper to taste

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chopped fresh rosemary, thyme or sage, about 2 teaspoons (optional)

Chopped fresh rosemary , thyme or sage , about 2 teaspoons ( optional )

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

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


Input: 1 cup polenta


Input: 1 quart water


Input: 1 teaspoon salt


Input: 1 tablespoon unsalted butter


Input: 1/2 cup freshly grated Parmesan (optional but recommended)

1/2 cup freshly grated Parmesan ( optional but recommended )

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 batch marinara sauce (optional)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 eggs


Input: Salt and freshly ground pepper to taste

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 3 teaspoons milk


Input: 2 teaspoons unsalted butter or extra virgin olive oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup Roasted Winter Vegetable Medley

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon crumbled feta


Input: 1 pound Brussels sprouts, trimmed and cut in half if small, quartered if large

1 pound Brussels sprouts , trimmed and cut in half if small , quartered if large

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

NoCAP NoCAP YesCAP 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 pound mushrooms or oyster mushrooms, halved if small, quartered if large

1 pound mushrooms or oyster mushrooms , halved if small , quartered if large

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

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

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


Input: Salt and freshly ground pepper


Input: 3 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 garlic cloves, finely minced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons finely chopped lemon zest

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 3 cups cooked quinoa (to taste)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Crumbled feta or goat cheese for serving (optional)

Crumbled feta or goat cheese for serving ( optional )

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 pounds carrots, peeled and cut in 3/4 inch pieces

1$1/2 pounds carrots , peeled and cut in 3/4 inch pieces

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 pound (2 large) parsnips, peeled, quartered, cored and cut in 3/4 inch pieces

1/2 pound ( 2 large ) parsnips , peeled , quartered , cored and cut in 3/4 inch pieces

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

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


Input: 1 medium or large red onion, cut in large dice

1 medium or large red onion , cut in large dice

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium (about 6 ounces) Yukon gold potato, quartered

1 medium ( about 6 ounces ) Yukon gold potato , quartered

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

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

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


Input: 2 garlic cloves, in the skin

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: Salt and freshly ground pepper


Input: 6 cups chicken or vegetable stock or broth

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chopped fresh herbs, such as parsley, thyme, tarragon or chives, for garnish

Chopped fresh herbs , such as parsley , thyme , tarragon or chives , for garnish

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

YesCAP 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: Crème fraîche or yogurt for garnish (optional)

Crème fraîche or yogurt for garnish ( optional )

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 eggs


Input: Salt and freshly ground pepper to taste

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 3 teaspoons milk


Input: 2 teaspoons unsalted butter or extra virgin olive oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup Roasted Winter Vegetable Medley

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon crumbled feta


Input: 1 1/2 teaspoons kosher salt, more as needed

1$1/2 teaspoons kosher salt , more as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 1 cup fine polenta (not quick cooking)

1 cup fine polenta ( not quick cooking )

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 5 ounces seeded and peeled butternut squash, coarsely grated (1 cup)

5 ounces seeded and peeled butternut squash , coarsely grated ( 1 cup )

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

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


Input: 3 tablespoons unsalted butter


Input: Black pepper, as needed


Input: 1 tablespoon extra-virgin olive oil, more as needed

1 tablespoon extra-virgin olive oil , more as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds sweet or hot Italian pork sausage, sliced into 1/4-inch rounds

1$1/2 pounds sweet or hot Italian pork sausage , sliced into 1/4-inch rounds

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

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Input: 2 teaspoons minced rosemary


Input: 1 teaspoon fennel seeds (optional)

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Input: 2 small onions, peeled, halved, and sliced into 1/4-inch half moons

2 small onions , peeled , halved , and sliced into 1/4-inch half moons

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Input: Rosemary sprigs, for garnish (optional)

Rosemary sprigs , for garnish ( optional )

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Input: 2 cups chana dal (split hulled chickpeas), chana (whole white chickpeas) or kala chana (black chickpeas), soaked in cold water overnight and drained

2 cups chana dal ( split hulled chickpeas ) , chana ( whole white chickpeas ) or kala chana ( black chickpeas ) , soaked in cold water overnight and drained

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Input: Salt


Input: 2 tablespoons coconut oil or vegetable oil

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Input: 1 teaspoon urad dal (split husked black lentils)

1 teaspoon urad dal ( split husked black lentils )

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Input: 2 or 3 red chiles, fresh or dry, slit lengthwise

2 or 3 red chiles , fresh or dry , slit lengthwise

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Input: 1/2 teaspoon black mustard seeds


Input: 12 curry leaves


Input: Pinch of asafetida (hing), optional

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Input: 3 tablespoons grated coconut, fresh or dried

3 tablespoons grated coconut , fresh or dried

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Input: Pinch of cayenne


Input: Cilantro sprigs, for garnish


Input: 1 cup massour dal (split red lentils)

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Input: 2 cups basmati rice


Input: 2 tablespoons ghee


Input: 3 small hot green chiles, split lengthwise

3 small hot green chiles , split lengthwise

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Input: 1/2 teaspoon cumin seeds


Input: 4 cardamom pods


Input: 1 2-inch stick cinnamon


Input: 6 cloves


Input: 6 black peppercorns


Input: 1 small onion, diced fine

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Input: 1/2 teaspoon turmeric


Input: 1 teaspoon salt


Input: 2 cups plain yogurt (optional)

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Input: 1 cup moong dal (split mung beans), soaked 2 hours in cold water, drained and rinsed

1 cup moong dal ( split mung beans ) , soaked 2 hours in cold water , drained and rinsed

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Input: 1/2 teaspoon turmeric


Input: 1 teaspoon salt


Input: 3 tablespoons ghee, clarified butter or vegetable oil

3 tablespoons ghee , clarified butter or vegetable oil

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Input: 1/2 teaspoon cumin


Input: 1 green chile, slit lengthwise

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Input: 4 garlic cloves, minced


Input: 1 large shallot, diced

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Input: Garam masala or red chile powder (optional)

Garam masala or red chile powder ( optional )

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Input: Plain basmati rice, freshly cooked, for serving (optional)

Plain basmati rice , freshly cooked , for serving ( optional )

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Input: 2 pounds beets (8 medium, usually 2 bunches), peeled, cut in half and sliced in thin half-moons

2 pounds beets ( 8 medium , usually 2 bunches ) , peeled , cut in half and sliced in thin half-moons

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Input: 7 cups water


Input: 2 teaspoons salt, or to taste

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