Input: Oil for the pan (no more than 1 tablespoon)

Oil for the pan ( no more than 1 tablespoon )

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 yellow or red onion, finely chopped

1/2 yellow or red onion , finely chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 plump garlic cloves, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound ground beef or veal

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Pinch of ground cinnamon


Input: Salt  to taste


Input: freshly ground black pepper to taste

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound (about 2/3 cups) roasted mushroom mix

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 28-ounce can plus 1 14.5-ounce can chopped tomatoes in juice, pulsed in a food processor

1 28-ounce can plus 1 14.5-ounce can chopped tomatoes in juice , pulsed in a food processor

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


Input: 1/4 teaspoon sugar


Input: 1 teaspoon oregano


Input: 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

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

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Input: 1/4 pound peeled roasted beets (1 medium)

1/4 pound peeled roasted beets ( 1 medium )

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 pound roasted mushroom mix

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound lean ground beef


Input: 1 tablespoon minced chives


Input: 1 shallot minced


Input: 1 teaspoon fresh lemon juice (more or less to taste)

1 teaspoon fresh lemon juice ( more or less to taste )

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

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Input: Salt


Input: freshly ground black pepper


Input: Olive oil for cooking (no more than 1 tablespoon)

Olive oil for cooking ( no more than 1 tablespoon )

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

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Input: 2 to 2 1/2 pounds (3 medium or 2 large) eggplant

2 to 2$1/2 pounds ( 3 medium or 2 large ) eggplant

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


Input: Salt


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound minced or ground lamb or lean beef

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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 medium onions, finely chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

2 to 4 large garlic cloves , minced ( to taste )

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

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Input: 1/2 pound roasted mushroom mix, or for a vegetarian version 1 pound

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

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Input: 2 pounds tomatoes, peeled and chopped, with juice, or 1 28-ounce can, pulsed in a food processor with juice

2 pounds tomatoes , peeled and chopped , with juice , or 1 28-ounce can , pulsed in a food processor with juice

B-QTY B-UNIT B-NAME 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

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


Input: 1/2 teaspoon sweet paprika


Input: 1/4 rounded teaspoon ground cinnamon


Input: 3 cloves, ground


Input: Pinch of allspice (2 or 3 berries), ground

Pinch of allspice ( 2 or 3 berries ) , ground

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NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon sugar


Input: 1 bay leaf


Input: 1/2 to 1 cup hot water

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: freshly ground pepper to taste


Input: 1/2 cup chopped flat-leaf parsley


Input: 1 egg, beaten


Input: 4 eggs, beaten


Input: 1 1/4 cups plain Greek yogurt


Input: pinch of  Salt


Input: pinch of  pepper


Input: pinch of paprika


Input: 1/2 cup freshly grated Parmesan, kefalotyri or kashkaval cheese

1/2 cup freshly grated Parmesan , kefalotyri or kashkaval cheese

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 ounce Baska Snaps


Input: 1/2 ounce orgeat, preferably Orgeat Works

1/2 ounce orgeat , preferably Orgeat Works

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

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 ounce white rum, preferably Banks 7

1/2 ounce white rum , preferably Banks 7

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 ounces fresh pineapple juice


Input: 1/2 ounce fresh lime juice


Input: 21 drops Peychaud’s bitters


Input: Lime wheel


Input: 1/2 teaspoon ground cumin


Input: 11/2 pounds small carrots, approximately5 inches in length, scrubbed clean andtops trimmed

11/2 pounds small carrots , approximately5 inches in length , scrubbed clean andtops trimmed

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


Input: 1 bay leaf (fresh, scored)

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NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 head garlic, cut in half

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 to 7 sprigs fresh thyme

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup extra-virgin olive oil


Input: Kosher salt and freshly ground blackpepper to taste

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 blood oranges, juiced


Input: 1 tablespoon white vinegar


Input: 1 tablespoon granulated sugar


Input: 1/2 teaspoon kosher salt


Input: 1/3 cup extra-virgin olive oil


Input: 1 cup crème fraîche


Input: 1 tablespoon fresh lemon juice


Input: 2 teaspoons ground cumin


Input: Pinch kosher salt


Input: 1/2 small red onion, thinly sliced

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon roughly chopped roastedalmonds


Input: 2 blood oranges, cut into supremes

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely chopped fresh parsley

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely chopped tarragon


Input: 1 tablespoon finely chopped chervil


Input: 1 tablespoon finely chopped chives


Input: Kosher salt or fleur de sel

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds mussels


Input: 6 Japanese eggplants, sliced lengthwise in 1/2-inch slices

6 Japanese eggplants , sliced lengthwise in 1/2-inch slices

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 3- to 4-pound fresh beef tongue, washed

1 3- to 4-pound fresh beef tongue , washed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium carrot


Input: 1 medium onion, peeled

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


Input: 6 cloves


Input: 1 celery stalk


Input: 1 leek, trimmed


Input: Grated peel of 1 orange

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


Input: 2 tablespoons white vinegar


Input: 3 bay leaves


Input: 1 bunch fresh thyme


Input: A few peppercorns


Input: 2 tablespoons coarse salt


Input: 1/3 cup butter or pareve margarine

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon flour


Input: 1/2 small tomato, peeled and puréed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup white wine


Input: 2 tablespoons capers


Input: 2 tablespoons finely diced cornichons (gherkin pickles)

2 tablespoons finely diced cornichons ( gherkin pickles )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 bunch of parsley, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 4- to 5-pound pickled beef tongue

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 baking potato, peeled


Input: 3 medium onions: 2 quartered, one diced

3 medium onions: 2 quartered , one diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons pareve margarine


Input: 2 tablespoons honey mustard


Input: 5 tablespoons ketchup


Input: 3 tablespoons Tupelo or other varietal honey

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons white vinegar


Input: 1/4 cup dark brown sugar


Input: 1/4 cup raisins (optional)

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

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3 medium apples, unpeeled and grated (about 1½ pounds)

3 medium apples, unpeeled and grated (about 1 1/2 pounds)

3 medium apples , unpeeled and grated ( about 1$1/2 pounds )

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

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


Input: 1¾ cups chopped almonds, walnuts or cashews

1 3/4 cups chopped almonds, walnuts or cashews

1$3/4 cups chopped almonds , walnuts or cashews

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup raisins


Input: ½ cup dates, pitted


Input: ¼ teaspoon cinnamon


Input: About ¾ cup sweet wine for Passover

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 tablespoons sugar (optional)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3 pounds grouper, striped bass, red snapper, pollock, whiting or sea bream fillets

3 pounds grouper , striped bass , red snapper , pollock , whiting or sea bream fillets

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

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

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


Input: 5 cloves garlic, peeled


Input: 1 teaspoon salt or to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper to taste

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


Input: 2 bay leaves


Input: 2 cups white wine


Input: ¼ cup olive oil


Input: 1 cup chopped cilantro


Input: ¼ cup chopped fresh oregano


Input: ½ green pepper, diced


Input: 1 tomato, diced


Input: ¼ cup snipped chives


Input: 1/3 cup plus 2 tablespoons extra virgin olive oil

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 to 6 garlic cloves, sliced

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 red peppers, cut in 1-by-2-inch slices

3 red peppers , cut in 1-by-2-inch slices

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 bunch fresh cilantro, finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds fresh fava beans in shells

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon salt or to taste

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 ½ teaspoons sweet paprika


Input: Black pepper to taste


Input: ½ teaspoon cayenne pepper (optional)

1/2 teaspoon cayenne pepper ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 pounds boneless shad filets, with roe if you like (or salmon or rockfish)

2 pounds boneless shad filets , with roe if you like ( or salmon or rockfish )

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

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

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


Input: 1 clove garlic, peeled


Input: 1/3 cup toasted pine nuts


Input: 1/3 cup dried currants


Input: 1 1/2 cups coarsely chopped escarole leaves

1$1/2 cups coarsely chopped escarole leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons flat-leaf parsley


Input: Salt and black pepper


Input: 3 pounds boneless, skinless chicken thighs, about 12

3 pounds boneless , skinless chicken thighs , about 12

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup matzo meal


Input: 1 cup chicken stock


Input: 1 tablespoon balsamic vinegar


Input: 1 medium-size ripe pineapple, peeled, cored and cut into chunks

1 medium-size ripe pineapple , peeled , cored and cut into chunks

B-QTY B-COMMENT I-COMMENT B-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

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


Input: 1 1/4 cups firmly packed flaked sweetened coconut

1$1/4 cups firmly packed flaked sweetened coconut

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup granulated sugar


Input: 3/4 cup kosher for Passover confectioners’ sugar

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large egg yolks


Input: 1 stick unsalted butter or pareve margarine, melted; plus 6 tablespoons softened; and more for greasing pan

1 stick unsalted butter or pareve margarine , melted; plus 6 tablespoons softened; and more for greasing pan

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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds carrots, peeled


Input: 1 cup flour


Input: 1 cup sugar


Input: 1 teaspoon salt


Input: 4 large eggs


Input: 1 cup firmly packed light brown sugar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup toasted chopped pecans


Input: Butter for greasing pan


Input: 4¼ cups ground roasted cashews


Input: 2 cups matzo meal


Input: 3 cups sugar


Input: 4 limes (½ cup juice), zest grated fine

4 limes ( 1/2 cup juice), zest grated fine

4 limes ( 1/2 cup juice ) , zest grated fine

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup vegetable oil


Input: 4 large eggs plus 1 yolk

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 21 ounces (600 grams) guava paste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 3 pounds lamb shoulder cut in 2-inch chunks (or use thick shoulder chops)

3 pounds lamb shoulder cut in 2-inch chunks ( or use thick shoulder chops )

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

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


Input: Salt and pepper


Input: 4 tablespoons vegetable oil


Input: 2 pounds onions (about 6 medium), cut in wedges

2 pounds onions ( about 6 medium ) , cut in wedges

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

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

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


Input: 1 pound carrots (about 6 medium), cut in 3-inch lengths

1 pound carrots ( about 6 medium ) , cut in 3-inch lengths

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

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

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


Input: 4 cups chicken, veal or beef broth (or water)

4 cups chicken , veal or beef broth ( or water )

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


Input: 1 large sprig thyme


Input: 3 pounds russet potatoes (about 12 small), peeled and halved, or cut in 2-inch thick slices

3 pounds russet potatoes ( about 12 small ) , peeled and halved , or cut in 2-inch thick slices

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

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

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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small Scotch bonnet or habanero chile

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, diced

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


Input: 1 small green bell pepper, diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small red bell pepper, diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup fresh chopped Italian parsley, more for serving

1/4 cup fresh chopped Italian parsley , more for serving

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon kosher salt, more to taste

1 tablespoon kosher salt , more to taste

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon coarsely ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 sprigs fresh thyme, plus more thyme leaves for serving

6 sprigs fresh thyme , plus more thyme leaves for serving

B-QTY B-UNIT B-COMMENT B-NAME I-COMMENT I-COMMENT I-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: 2 garlic cloves, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup cane vinegar or cider vinegar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 1 orange


Input: Juice of 1 lemon


Input: Juice of 1/2 lime


Input: 1 tablespoon Worcestershire sauce


Input: 3 pounds pork shoulder, not too lean, cut into 1 1/2-inch chunks

3 pounds pork shoulder , not too lean , cut into 1$1/2-inch chunks

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

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

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


Input: 2 tablespoons coconut oil (melted) or olive oil, more as needed

2 tablespoons coconut oil ( melted ) or olive oil , more as needed

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


Input: Cooked rice, for serving


Input: Pikliz, for serving (see recipe)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 cups thinly sliced green cabbage

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, halved and thinly sliced

1 medium onion , halved and thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large carrot, peeled and coarsely grated (1 cup)

1 large carrot , peeled and coarsely grated ( 1 cup )

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

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

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


Input: 1/2 medium green, red or yellow bell pepper, seeded and thinly sliced (1 cup)

1/2 medium green , red or yellow bell pepper , seeded and thinly sliced ( 1 cup )

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

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

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


Input: 2 scallions, thinly sliced


Input: 4 Scotch bonnet or habanero chiles, seeded and very thinly sliced

4 Scotch bonnet or habanero chiles , seeded and very thinly sliced

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

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

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


Input: 4 garlic cloves, finely chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 teaspoons kosher salt


Input: 12 black peppercorns


Input: 4 whole cloves


Input: 1 1/2 cups cane vinegar, cider vinegar or white vinegar

1$1/2 cups cane vinegar , cider vinegar or white vinegar

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT B-NAME 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: Juice of 1/2 lime


Input: 4 cups roughly chopped curly kale (about 1/2 bag or 1 small bunch, stemmed)

4 cups roughly chopped curly kale ( about 1/2 bag or 1 small bunch , stemmed )

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

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


Input: 1 bunch scallions chopped (about 1/3 cup)

1 bunch scallions chopped ( about 1/3 cup )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 teaspoon Aleppo pepper


Input: 1 teaspoon ground cumin


Input: 1 teaspoon ground coriander seeds


Input: 1/2 teaspoon garam masala


Input: Salt to taste


Input: 1 cup chickpea flour


Input: 3 tablespoons cornstarch


Input: 1/2 teaspoon salt, plus more for sprinkling

1/2 teaspoon salt , plus more for sprinkling

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon baking powder


Input: 3/4 cup plus 1 tablespoon cold sparkling water

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Canola oil or grapeseed oil for frying

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup cornstarch


Input: 2 tablespoons fine polenta or cornmeal

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt, plus additional for sprinkling

1/2 teaspoon salt , plus additional for sprinkling

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon baking powder


Input: 1 cup less 2 tablespoons buttermilk or yogurt thinned with milk

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 cold sparkling water


Input: 1/2 pound green beans


Input: 1/2 pound brussels sprouts


Input: 2 bunches scallions


Input: Canola or grapeseed oil for frying

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup plus 1 tablespoon cornstarch

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons fine polenta or cornmeal

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons whole wheat flour


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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon ground cumin


Input: 2/3 cup cold sparkling water


Input: 1/4 cup finely chopped cilantro


Input: 2 tablespoons dukkah (see recipe)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 pound green beans


Input: 1/2 pound baby broccoli


Input: Canola oil or grapeseed oil for frying

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Canola oil or grapeseed oil for frying

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup spicy Egyptian dukkah


Input: 1/2 cup plus 1 tablespoon cornstarch, rice flour or flour (more as desired)

1/2 cup plus 1 tablespoon cornstarch , rice flour or flour ( more as desired )

B-QTY B-UNIT O O O B-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 NoCAP

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


Input: 1/2 teaspoon baking powder


Input: 1/2 teaspoon salt


Input: 2/3 cup sparkling water


Input: 3 to 6 tablespoons chickpea flour, as desired (optional)

3 to 6 tablespoons chickpea flour , as desired ( optional )

O O B-QTY 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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cauliflower, cut into small florets

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Canola oil, grapeseed oil or olive oil for frying

Canola oil , grapeseed oil or olive oil for frying

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup whole wheat flour


Input: 1/4 cup unbleached all-purpose flour


Input: 1/2 teaspoon baking powder


Input: Rounded 1/2 teaspoon salt


Input: 1 egg, separated


Input: 1 tablespoon extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup sparkling water


Input: 1 1/2 cups finely chopped fresh herbs or a mix of herbs and greens (such as spinach or chard)

1$1/2 cups finely chopped fresh herbs or a mix of herbs and greens ( such as spinach or chard )

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

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

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


Input: 2 shallots, peeled and coarsely chopped

2 shallots , peeled and coarsely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 small white onions, peeled and quartered

2 small white onions , peeled and quartered

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 sprigs parsley, plus chopped parsley for garnish

2 sprigs parsley , plus chopped parsley for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt


Input: Pepper, to taste


Input: Pinch cayenne pepper


Input: 1 cup dry white wine, like pinot grigio or sauvignon blanc

1 cup dry white wine , like pinot grigio or sauvignon blanc

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

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

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


Input: 2 tablespoons unsalted butter, cubed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 2 sprigs fresh thyme


Input: 2 cups heavy cream


Input: 1 egg yolk, lightly beaten

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cups chicken stock


Input: 1/2 cup water


Input: 1 clove garlic, sliced


Input: 12 sprigs cilantro


Input: 1 3-to-4-inch piece of ginger, sliced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 20 or so peppercorns


Input: 1 pinch dried shrimp or scallops (optional)

1 pinch dried shrimp or scallops ( optional )

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 YesPAREN YesPAREN YesPAREN


Input: Salt


Input: 1 tablespoon plus 1 teaspoon cornstarch

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon Shaoxing wine or dry sherry

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 eggs


Input: 4 scallion stalks, white and light green parts, sliced thinly on a bias

4 scallion stalks , white and light green parts , sliced thinly on a bias

B-QTY B-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

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


Input: Freshly ground white or black pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 5-to-7-pound leg of lamb, preferably at room temperature, shank removed if necessary

1 5-to-7-pound leg of lamb , preferably at room temperature , shank removed if necessary

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

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

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


Input: 1/2 cup whole-milk yogurt


Input: 1/4 cup chopped fresh mint, plus more for garnish

1/4 cup chopped fresh mint , plus more for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons orange zest


Input: 2 teaspoons ground cardamom


Input: 1 teaspoon salt, or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 5-to-7-pound leg of lamb, preferably at room temperature, shank removed if necessary

1 5-to-7-pound leg of lamb , preferably at room temperature , shank removed if necessary

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

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

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


Input: 1/2 cup chopped fresh parsley


Input: 1/2 cup chopped fresh dill


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: 4 anchovies, optional


Input: 2 cloves garlic, peeled


Input: Salt


Input: 2 cups coarse bread crumbs, preferably fresh

2 cups coarse bread crumbs , preferably fresh

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground black pepper


Input: 2 tablespoons pine nuts


Input: 2 tablespoons raisins or currants


Input: 1 pound spinach, chopped


Input: 1 5-to-7-pound leg of lamb, preferably at room temperature, shank removed if necessary

1 5-to-7-pound leg of lamb , preferably at room temperature , shank removed if necessary

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

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

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


Input: 2 teaspoons ground coriander


Input: 2 teaspoons ground cumin


Input: 1 teaspoon ground cinnamon


Input: 1 teaspoon ground ginger


Input: 1 teaspoon paprika


Input: 1/2 teaspoon ground turmeric


Input: 1 teaspoon salt, or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 5-to-7-pound leg of lamb, preferably at room temperature, shank removed if necessary

1 5-to-7-pound leg of lamb , preferably at room temperature , shank removed if necessary

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

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

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


Input: 2 teaspoons ground coriander


Input: 2 teaspoons ground cumin


Input: 1 teaspoon ground cinnamon


Input: 1 teaspoon ground ginger


Input: 1 teaspoon paprika


Input: 1/2 teaspoon ground turmeric


Input: 1 teaspoon salt, or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon freshly ground black pepper

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

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

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: Barbecue sauce (see recipe)

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 2 tablespoons butter


Input: 1 cup finely chopped onions


Input: 1/2 cup finely chopped green pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: 1 clove garlic, minced


Input: Juice of 1 lemon


Input: 1/2 cup raisins


Input: 1 teaspoon dried thyme


Input: 1 teaspoon ground allspice


Input: 4 cups canned tomatoes, with their juice

4 cups canned tomatoes , with their juice

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 tomato paste


Input: 3 tablespoons chopped parsley


Input: 2 tablespoons gochujang (Korean chile paste)

2 tablespoons gochujang ( Korean chile paste )

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons Asian persimmon, plum or other fruit vinegar

2 tablespoons Asian persimmon , plum or other fruit vinegar

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sugar, preferably organic

2 tablespoons sugar , preferably organic

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon black raspberry extract or other berry syrup

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon soy sauce, preferably Korean

1 teaspoon soy sauce , preferably Korean

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 9 ounces thin udon


Input: 1/4 English cucumber, peeled, quartered and sliced

1/4 English cucumber , peeled , quartered and sliced

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

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup whole grains, such as barley, wheat, emmer, einkorn, rye, spelt or wheat berries

1 cup whole grains , such as barley , wheat , emmer , einkorn , rye , spelt or wheat berries

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

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

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: 1 quart chicken or vegetable stock, preferably homemade

1 quart chicken or vegetable stock , preferably homemade

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt, more as needed

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: 6 slices bacon, diced


Input: 1 onion, diced


Input: 1 green pepper, diced


Input: 1 celery stalk, diced, plus celery leaves for serving

1 celery stalk , diced , plus celery leaves for serving

B-QTY B-NAME B-UNIT B-COMMENT I-COMMENT I-COMMENT I-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: 2 garlic cloves, minced


Input: 2 teaspoons thyme leaves, more for serving

2 teaspoons thyme leaves , more for serving

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 1/2 cups (two 15-ounce cans) cooked red kidney beans, drained

3$1/2 cups ( two 15-ounce cans ) cooked red kidney beans , drained

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

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

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


Input: 1/4 teaspoon black pepper


Input: 1/4 teaspoon grated nutmeg


Input: Hot sauce, for serving


Input: 4 scallions


Input: 1/4 cup parsley leaves


Input: 1/4 cup dill sprigs, more for garnish

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 fat or 3 smaller garlic cloves, grated

2 fat or 3 smaller garlic cloves , grated

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/4 teaspoons coarse kosher salt, or to taste

2$1/4 teaspoons coarse kosher salt , or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 red chile or jalapeño pepper, seeded and roughly chopped

1 red chile or jalapeño pepper , seeded and roughly chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons ground cinnamon


Input: 1 teaspoon ground allspice


Input: 1 teaspoon black pepper


Input: 1/2 teaspoon sweet paprika


Input: 3 cups cooked spelt or other whole grain berries

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound ground lamb


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

2 tablespoons extra-virgin olive oil , more for frying

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: Lemon wedges, for serving


Input: 2 1/2 cups puffed kamut (or use other puffed whole grains, such as barley or wheat)

2$1/2 cups puffed kamut ( or use other puffed whole grains , such as barley or wheat )

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

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


Input: 2 cups rolled barley (or use rolled oats, rolled spelt, rolled triticale or rolled rye)

2 cups rolled barley ( or use rolled oats , rolled spelt , rolled triticale or rolled rye )

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


Input: 1 1/2 cups raw (untoasted) nuts, such as whole almonds, walnuts or pecans, or a combination

1$1/2 cups raw ( untoasted ) nuts , such as whole almonds , walnuts or pecans , or a combination

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

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

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

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


Input: 1 cup unsweetened coconut chips or shredded coconut

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup raw pepitas (pumpkin seeds)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2/3 cup honey


Input: 1/2 cup extra-virgin olive oil


Input: 1/3 cup dark brown sugar


Input: 1 1/2 teaspoons kosher salt


Input: 4 tablespoons butter


Input: 1/4 cup all-purpose flour


Input: 2 cups half-and-half, heated, plus a little more if necessary

2 cups half-and-half , heated , plus a little more if necessary

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

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

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


Input: Salt and pepper


Input: Pinch of cayenne


Input: Grated nutmeg, to taste


Input: 1 pound dry lasagna noodles


Input: Salt and pepper


Input: 2 bunches broccoli rabe, about 2 pounds

2 bunches broccoli rabe , about 2 pounds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 garlic cloves, minced


Input: 1/2 cup extra-virgin olive oil


Input: 1 pound ricotta cheese


Input: 1/2 teaspoon grated lemon zest


Input: 4 tablespoons butter


Input: 4 ounces grated Parmesan, about 2 cups, or a combination of Parmesan and pecorino

4 ounces grated Parmesan , about 2 cups , or a combination of Parmesan and pecorino

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

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

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


Input: 1/3 cup cooked black quinoa or 1/4 cup cooked black rice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup frozen organic blueberries or fresh blueberries (about 4 1/2 ounces)

1 cup frozen organic blueberries or fresh blueberries ( about 4$1/2 ounces )

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

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

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


Input: 1/2 large or 1 small ripe banana

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon pomegranate molasses


Input: 3/4 cup blood orange juice or regular orange juice

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: A few drops to 1 teaspoon fresh lime juice, to taste

A few drops to 1 teaspoon fresh lime juice , to taste

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

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

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


Input: 2 ice cubes if using fresh blueberries

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup, tightly packed, cooked millet

1/4 cup , tightly packed , cooked millet

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup / 6 ounces hulled strawberries, preferably frozen

1 cup / 6 ounces hulled strawberries , preferably frozen

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small ripe banana


Input: 1 cup plain kefir


Input: 1 tablespoon soaked cashews (soaked for several hours or overnight in water)

1 tablespoon soaked cashews ( soaked for several hours or overnight in water )

B-QTY B-UNIT O B-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 YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon pomegranate molasses


Input: 1 or 2 ice cubes if not using frozen strawberries

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup cooked red quinoa


Input: 1 cup red seedless grapes, preferably frozen (6 ounces)

1 cup red seedless grapes , preferably frozen ( 6 ounces )

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

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


Input: 1 cup blood orange juice (or regular orange juice if blood oranges are not available)

1 cup blood orange juice ( or regular orange juice if blood oranges are not available )

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

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


Input: 1 teaspoon pomegranate molasses


Input: 2 tablespoons soaked cashews


Input: Small handful of kale


Input: 1/3 cup cooked brown rice


Input: 3 dates, pitted


Input: 1 cup pure almond milk, preferably homemade

1 cup pure almond milk , preferably homemade

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup freshly squeezed orange juice

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon almond extract


Input: A couple of shakes of cinnamon (about 1/8 teaspoon), plus additional for sprinkling if desired

A couple of shakes of cinnamon ( about 1/8 teaspoon ) , plus additional for sprinkling if desired

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

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

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


Input: 2 to 3 ice cubes, to taste

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 banana (optional)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup, tightly packed, cooked millet

1/4 cup , tightly packed , cooked millet

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups fresh sweet pineapple (7 ounces)

1$1/2 cups fresh sweet pineapple ( 7 ounces )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup fresh orange juice


Input: 1 tablespoon fresh lime juice


Input: 1 teaspoon agave nectar


Input: 1 tablespoon soaked cashews or almonds (optional) (.5 ounce)

1 tablespoon soaked cashews or almonds ( optional ) ( .5 ounce )

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

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


Input: 2 ice cubes


Input: 2 to 3 stalks green garlic (or use 2 cloves garlic)

2 to 3 stalks green garlic ( or use 2 cloves garlic )

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

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

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


Input: 2 heads Little Gem lettuce


Input: Olive oil


Input: Salt and black pepper


Input: 1 1/2 cups shelled English peas


Input: Handful of spearmint or Persian mint leaves, torn or roughly chopped into large pieces

Handful of spearmint or Persian mint leaves , torn or roughly chopped into large pieces

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

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

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


Input: Vegetable oil, for frying


Input: 1 cup buttermilk


Input: 1 cup flour


Input: 8 spring onions


Input: Salt


Input: 8 to 12 medium to fat asparagus spears, trimmed

8 to 12 medium to fat asparagus spears , trimmed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Olive oil


Input: Salt and black pepper


Input: 4 eggs


Input: 1/4 to 1/2 cup chervil, roughly chopped, or parsley

1/4 to 1/2 cup chervil , roughly chopped , or parsley

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup finely grated Parmesan, optional

1/2 cup finely grated Parmesan , optional

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large lamb roast with a cap of fat, 4 to 6 pounds: bone-in leg (these can be as large as 8 pounds), semiboneless leg, bone-in shoulder, boneless butterflied leg or double loin

1 large lamb roast with a cap of fat , 4 to 6 pounds: bone-in leg ( these can be as large as 8 pounds ) , semiboneless leg , bone-in shoulder , boneless butterflied leg or double loin

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

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

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


Input: 2 ounces (1 can) anchovies packed in olive oil, drained, or 3 tablespoons Dijon mustard

2 ounces ( 1 can ) anchovies packed in olive oil , drained , or 3 tablespoons Dijon mustard

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

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

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


Input: Leaves from 6 fresh rosemary sprigs (2 heaping tablespoons leaves), plus extra sprigs and branches for garnish

Leaves from 6 fresh rosemary sprigs ( 2 heaping tablespoons leaves ) , plus extra sprigs and branches for garnish

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

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

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


Input: 6 garlic cloves, smashed and peeled

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: 4 ounces unsalted butter, softened at room temperature

4 ounces unsalted butter , softened at room temperature

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: Black pepper


Input: 1 lemon, cut in half

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 3/4 cups white wine, plus extra for gravy

1$3/4 cups white wine , plus extra for gravy

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 1 1/2 cups finely grated pecorino Romano, plus more for dusting completed dish

1$1/2 cups finely grated pecorino Romano , plus more for dusting completed dish

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

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

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


Input: 1 cup finely grated Parmigiano-Reggiano


Input: 1 tablespoon ground black pepper, plus more for finishing the dish

1 tablespoon ground black pepper , plus more for finishing the dish

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 pound tonnarelli or other long pasta like linguine or spaghetti

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Good olive oil


Input: 8 ounces guanciale (cured pig’s jowl), cut  into 1/4-inch pieces

8 ounces guanciale ( cured pig’s jowl ) , cut into 1/4-inch pieces

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

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


Input: 1/2 teaspoon finely ground black pepper, plus a pinch

1/2 teaspoon finely ground black pepper , plus a pinch

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound tonnarelli or other long pasta like linguine or spaghetti

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup finely grated pecorino Romano

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 2 to 3 whole fresh peperoncini (small red chiles), or small dried red chiles

2 to 3 whole fresh peperoncini ( small red chiles ) , or small dried red chiles

O O B-QTY O O 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 NoCAP NoCAP NoCAP

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


Input: 2/3 cup extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 garlic cloves, thinly sliced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped Italian parsley


Input: 3/4 pound linguine or spaghetti


Input: About 3 ounces queso fresco or feta for crumbling

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 14-ounce box firm tofu, cut into dominoes

1 14-ounce box firm tofu , cut into dominoes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons soy sauce


Input: 1 tablespoon Shaoxing rice wine or dry sherry

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup vegetable or chicken stock, or water

1/4 cup vegetable or chicken stock , or water

B-QTY 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: 1/4 to 1/2 teaspoon salt (to taste)

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

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Input: 1/4 to 1/2 teaspoon sugar (to taste)

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

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Input: 1 teaspoon cornstarch or arrowroot


Input: 2 tablespoons peanut or other neutral oil

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

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Input: 2 to 3 teaspoons minced garlic (to taste)

2 to 3 teaspoons minced garlic ( to taste )

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

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Input: 2 to 3 teaspoons minced ginger (to taste)

2 to 3 teaspoons minced ginger ( to taste )

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

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Input: 1 pound carrots, preferably a mix of colors, cut into matchsticks

1 pound carrots , preferably a mix of colors , cut into matchsticks

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

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Input: 1 bunch spring onions or 2 bunches scallions, white or purple, and light green parts separated from dark green parts, chopped

1 bunch spring onions or 2 bunches scallions , white or purple , and light green parts separated from dark green parts , chopped

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

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


Input: 1 tablespoon black or toasted white sesame seeds

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

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Input: 1/4 cup chopped cilantro


Input: Cooked grains or noodles, for serving

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

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Input: 1 cauliflower, about 1 1/2 pounds

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 tablespoons olive oil


Input: 1 large onion, finely diced

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

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Input: Pinch of saffron, crumbled


Input: 1/8 teaspoon ground cinnamon


Input: 1/2 teaspoon fennel seeds, crushed

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Input: 1/2 teaspoon whole coriander seeds


Input: Pinch of crushed red pepper


Input: Salt and pepper


Input: 1/2 teaspoon lemon zest


Input: 1/4 cup currants


Input: 1/2 cup golden raisins


Input: 1/4 cup pine nuts, lightly toasted

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

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Input: 2 tablespoons chopped parsley


Input: 1 1/2 pounds medium carrots


Input: Salt and pepper


Input: 2 tablespoons coconut oil, melted

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 jalapeño, finely chopped (seeds removed if desired)

1 jalapeño , finely chopped ( seeds removed if desired )

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

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Input: 2 tablespoons chopped mint


Input: 1 cup roughly chopped cilantro leaves and tender stems

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

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Input: 1 lime, halved, plus lime wedges for garnish

1 lime , halved , plus lime wedges for garnish

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

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Input: 1 1/2 pounds red radishes, about 3 bunches

1$1/2 pounds red radishes , about 3 bunches

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

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Input: Salt and pepper


Input: 6 tablespoons butter (3/4 stick)

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

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Input: 3 tablespoons dill or parsley, freshly chopped

3 tablespoons dill or parsley , freshly chopped

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

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Input: cilantro, to garnish


Input: 1 3/4 cups/250 grams blanched almonds

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

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Input: 1 1/2 cups/125 grams walnuts


Input: 1 scant cup/200 grams sugar

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

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Input: 1 teaspoon ground cardamom


Input: 1 large egg


Input: 2 egg whites


Input: 1 cup of rose water, optional

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

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Input: 1/2 cup good quality raspberry jam, or 1/2 cup shelled pistachios

1/2 cup good quality raspberry jam , or 1/2 cup shelled pistachios

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

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Input: 1 (4- to 5-pound) brisket, preferably second cut

1 ( 4- to 5-pound ) brisket , preferably second cut

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

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Input: 1 tablespoon kosher salt


Input: 1 1/2 teaspoons black pepper


Input: 4 garlic cloves, chopped


Input: 6 sprigs fresh thyme


Input: 2 tablespoons extra-virgin olive oil


Input: 2 large onions, thinly sliced

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

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Input: 2 large carrots, sliced into thin rounds

2 large carrots , sliced into thin rounds

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

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Input: 2 large celery stalks, diced

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

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Input: 1 1/2 cups dry red wine


Input: 2 whole bay leaves


Input: 1 1/2 cups parsley, coarsely chopped

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Input: Grated zest of 1 small lemon

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

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Input: 3 tablespoons fresh, coarsely grated horseradish

3 tablespoons fresh , coarsely grated horseradish

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

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Input: Flaky sea salt, for serving

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 can chopped or whole tomatoes (14.5 ounces)

1 can chopped or whole tomatoes ( 14.5 ounces )

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

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Input: 3 fat garlic cloves; 1 crushed, 2 minced

3 fat garlic cloves; 1 crushed , 2 minced

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

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Input: 1 shallot, chopped


Input: 1/2 cup dry white wine


Input: 2 pounds mussels, rinsed, scrubbed and beards removed

2 pounds mussels , rinsed , scrubbed and beards removed

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

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Input: 2 tablespoons extra-virgin olive oil


Input: 1/4 teaspoon red pepper flakes


Input: 2 teaspoons chopped fresh thyme or marjoram, or both

2 teaspoons chopped fresh thyme or marjoram , or both

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

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Input: Pinch sugar


Input: Salt to taste


Input: 3/4 pound linguine or other pasta

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Input: 1/4 cup chopped flat leaf parsley

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

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Input: 10 large egg yolks


Input: 1/2 cup plus 2 tablespoons sugar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon vanilla extract


Input: 5 tablespoons milk


Input: 2 tablespoons vegetable oil


Input: 1/2 cup all-purpose flour


Input: 1 1/2 teaspoons baking powder


Input: Pinch of salt


Input: 3 1/4 cups sugar


Input: 3/4 cup water


Input: 8 egg whites


Input: 1 teaspoon vanilla extract


Input: Pinch of salt


Input: 1/2 ounce chocolate, grated


Input: 4 cups all-purpose flour


Input: 2 teaspoons salt


Input: 2 teaspoons turmeric


Input: 1 teaspoon curry powder, preferably West Indian

1 teaspoon curry powder , preferably West Indian

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

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Input: 1 ½ cups cold vegetable shortening or chopped beef suet (about 12 ounces)

1  1/2 cups cold vegetable shortening or chopped beef suet (about 12 ounces)

1$1/2 cups cold vegetable shortening or chopped beef suet ( about 12 ounces )

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

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Input: 2 tablespoons vegetable oil


Input: 5 scallions, finely chopped


Input: 1 medium onion, finely chopped

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

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Input: 4 cloves garlic, finely chopped

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

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Input: 1 Scotch bonnet chili pepper, seeded and finely chopped

1 Scotch bonnet chili pepper , seeded and finely chopped

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

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Input: ½ teaspoon paprika


Input: ¼ teaspoon ground allspice


Input: 1 pound ground beef, about 80 percent lean

1 pound ground beef , about 80 percent lean

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

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Input: 2 teaspoons thyme leaves


Input: 1 teaspoon salt


Input: 1 teaspoon black pepper


Input: 1 teaspoon sugar


Input: Coco bread, hamburger buns or soft potato buns, for serving (optional)

Coco bread , hamburger buns or soft potato buns , for serving ( optional )

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

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Input: 1 1/3 cup sweet soy sauce (kecap manis)

1$1/3 cup sweet soy sauce ( kecap manis )

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

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Input: 4 tablespoons Chinese black vinegar


Input: 2 tablespoons dark soy sauce


Input: 2 tablespoons Asian fish sauce


Input: Juice of 1 lime


Input: 1 2-pound piece fresh pork belly, with skin

1 2-pound piece fresh pork belly , with skin

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

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Input: 2 bunches scallions


Input: Salt


Input: ½ cup rice vinegar


Input: 1 ½ cups mayonnaise


Input: 1 clove garlic, put through a press

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

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Input: 2 teaspoons Thai chili paste (sambal oelek) or sriracha (chili sauce)

2 teaspoons Thai chili paste ( sambal oelek ) or sriracha ( chili sauce )

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

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Input: 24 slices thick white bread


Input: 24 large sprigs cilantro


Input: 4 duck legs, trimmed


Input: 1 tablespoon olive oil


Input: 3 ribs celery, trimmed and cut into small dice

3 ribs celery , trimmed and cut into small dice

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

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Input: 2 medium-size carrots, peeled and cut into small dice

2 medium-size carrots , peeled and cut into small dice

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

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Input: 1 medium-size red onion, peeled and cut into small dice

1 medium-size red onion , peeled and cut into small dice

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

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Input: 4 cloves garlic, peeled and minced

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

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Input: 8 fillets of salted anchovy, rinsed, dried and minced

8 fillets of salted anchovy , rinsed , dried and minced

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

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Input: 6 juniper berries


Input: 1 ½ cups dry red wine


Input: ½ cup red-wine vinegar


Input: 3 tablespoons tomato paste


Input: 2 cups low-sodium chicken stock


Input: 1 tablespoon minced fresh sage


Input: Kosher salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 cups cooked polenta, for serving (optional)

2 cups cooked polenta , for serving ( optional )

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

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Input: 1 small shallot, very thinly sliced, preferably on a mandoline

1 small shallot , very thinly sliced , preferably on a mandoline

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

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Input: Zest of 1 Meyer lemon


Input: 4 teaspoons Meyer lemon juice, more as needed

4 teaspoons Meyer lemon juice , more as needed

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

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Input: 1/4 cup extra-virgin olive oil, more as needed, for drizzling

1/4 cup extra-virgin olive oil , more as needed , for drizzling

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

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


Input: 4 cups fresh parsley leaves


Input: 2 celery stalks, very thinly sliced, preferably on a mandoline (1 cup), plus 1/2 cup celery leaves

2 celery stalks , very thinly sliced , preferably on a mandoline ( 1 cup ) , plus 1/2 cup celery leaves

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

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


Input: 6 radishes, very thinly sliced, preferably on a mandoline (1 cup)

6 radishes , very thinly sliced , preferably on a mandoline ( 1 cup )

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

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


Input: 1/2 fennel bulb, very thinly sliced, preferably on a mandoline (1 cup), plus 1/2 cup fennel fronds

1/2 fennel bulb , very thinly sliced , preferably on a mandoline ( 1 cup ) , plus 1/2 cup fennel fronds

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


Input: 2 teaspoons drained capers


Input: Flaky sea salt (such as Maldon), as needed

Flaky sea salt ( such as Maldon ) , as needed

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

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Input: Black pepper, as needed


Input: 4 beef tenderloin steaks, 6 ounces each, cut 1 inch thick

4 beef tenderloin steaks , 6 ounces each , cut 1 inch thick

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

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

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


Input: Salt


Input: 1 tablespoon coarsely crushed black pepper

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

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Input: 1 teaspoon coarsely crushed Sichuan pepper

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

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Input: 2 tablespoons unsalted butter


Input: 2 large shallots, finely diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups rich beef or chicken broth

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

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Input: 1 tablespoon Cognac or bourbon


Input: 1/4 cup crème fraîche


Input: 1 bunch watercress, for garnish

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Input: 1 pound good-quality Jewish deli-style pastrami

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Input: 10 matzos


Input: 1 cup sweet red wine


Input: 3 eggs, separated


Input: 1 tablespoon salt


Input: 1/4 cup sugar


Input: 1/4 cup matzo meal


Input: 6 tablespoons honey


Input: 6 tablespoons unsalted butter


Input: Cinnamon, for sprinkling


Input: 1 1/2 cups (12 ounces) strawberry preserves

1$1/2 cups ( 12 ounces ) strawberry preserves

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Input: 1 tablespoon unsalted butter


Input: 1 cup Carolina Gold or other long-grain rice

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Input: 1/4 cup dry white wine


Input: 2 cups chicken or vegetable stock, preferably homemade, or low-sodium, heated

2 cups chicken or vegetable stock , preferably homemade , or low-sodium , heated

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Input: 1 1/2 cups heavy cream, heated

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Input: 1/4 cup country ham or prosciutto, finely chopped

1/4 cup country ham or prosciutto , finely chopped

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Input: 1 cup shelled English peas, or thawed frozen peas, preferably organic

1 cup shelled English peas , or thawed frozen peas , preferably organic

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Input: 2 teaspoons kosher salt, or to taste

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Input: Parmesan, for garnish


Input: 1 baguette


Input: 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

12 tablespoons ( 1$1/2 sticks ) unsalted butter , room temperature

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Input: 2 teaspoons flaky sea salt, like Maldon

2 teaspoons flaky sea salt , like Maldon

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Input: 2 bunches radishes, washed, trimmed and thinly sliced

2 bunches radishes , washed , trimmed and thinly sliced

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Input: 1 small handful arugula


Input: 1 teaspoon finely minced fresh garden herbs, like chives or tarragon

1 teaspoon finely minced fresh garden herbs , like chives or tarragon

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Input: 1 cup mayonnaise


Input: 1/2 cup prepared white horseradish, or to taste

1/2 cup prepared white horseradish , or to taste

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Input: 2 teaspoons fresh lemon juice


Input: Salt and black pepper to taste

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Input: 2 tablespoons seasoned salt


Input: 1 tablespoon sweet paprika


Input: 1 teaspoon garlic powder


Input: 1 teaspoon dried oregano


Input: 1/2 teaspoon black pepper


Input: 1 3-pound piece top round


Input: 8 kaiser rolls or 16 slices of rye bread

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Input: Horseradish sauce


Input: 4 chicken legs or 8 bone-in, skin-on chicken thighs

4 chicken legs or 8 bone-in , skin-on chicken thighs

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Input: 1 sweet white onion, sliced thin

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Input: 2 ripe tomatoes, sliced thin (optional)

2 ripe tomatoes , sliced thin ( optional )

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Input: Iceburg lettuce (optional)

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Input: 2 slices bread, either soft sandwich squares or large peasant-style slices, not more than 1/2 inch thick

2 slices bread , either soft sandwich squares or large peasant-style slices , not more than 1/2 inch thick

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Input: Butter


Input: Mayonnaise


Input: 1 to 2 ounces grated cheddar (or other cheese), depending on size of bread

1 to 2 ounces grated cheddar ( or other cheese ) , depending on size of bread

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Input: 2 teaspoons kosher salt


Input: 1 teaspoon freshly ground black pepper

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Input: 1/2 to 3/4 cup all-purpose flour

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Input: 3 tablespoons olive oil


Input: 2 tablespoons herbes de Provence


Input: 1 lemon, quartered


Input: 8 to 10 cloves garlic, peeled

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