Input: 1 tablespoon minced ginger


Input: 2 large garlic cloves, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup cider vinegar


Input: 1/4 cup packed brown sugar


Input: 2 pounds tomatoes, peeled, seeded and diced or pulsed to a coarse purée in a food processor

2 pounds tomatoes , peeled , seeded and diced or pulsed to a coarse purée in a food processor

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


Input: 1 teaspoon cumin seeds, lightly toasted and ground

1 teaspoon cumin seeds , lightly toasted and ground

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Input: 1/2 teaspoon ground cinnamon


Input: 8 allspice berries, ground (1/2 teaspoon)

8 allspice berries , ground ( 1/2 teaspoon )

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Input: 2 cloves, ground


Input: 1/8 teaspoon cayenne


Input: Salt and freshly ground pepper to taste

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon mild honey, such as clover

1 tablespoon mild honey , such as clover

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 good-size ears sweet corn


Input: 7 cups well-seasoned vegetable stock or chicken stock

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup minced onion


Input: Salt to taste


Input: 2 garlic cloves, minced


Input: 1 1/2 cups arborio rice


Input: 1 pound tomatoes, grated or peeled, seeded and diced

1 pound tomatoes , grated or peeled , seeded and diced

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Input: Pinch of sugar


Input: Salt and freshly ground pepper to taste

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


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

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

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

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


Input: 2 to 3 tablespoons slivered fresh basil, or a mix of basil, chives, and parsley

2 to 3 tablespoons slivered fresh basil , or a mix of basil , chives , and parsley

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


Input: 1/4 to 1/2 cup freshly grated Parmesan cheese (1 to 2 ounces)

1/4 to 1/2 cup freshly grated Parmesan cheese ( 1 to 2 ounces )

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

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


Input: 2 1/2 cups/300 grams all-purpose flour, more as needed

2$1/2 cups 300 grams all-purpose flour , more as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 teaspoon/4 grams fine sea salt

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 sticks/10 ounces/285 grams cold unsalted butter, cut into 1/2-inch pieces

2$1/2 sticks/10 ounces 285 grams cold unsalted butter , cut into 1/2-inch pieces

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

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

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


Input: 4 to 6 tablespoons ice water, as needed

4 to 6 tablespoons ice water , as needed

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

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Input: 6 pounds ripe peaches, nectarines or a mix, pitted and cut into 1 1/2-inch chunks

6 pounds ripe peaches , nectarines or a mix , pitted and cut into 1$1/2-inch chunks

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

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


Input: 1 1/4 cups/135 grams packed light brown sugar, more to taste

1$1/4 cups 135 grams packed light brown sugar , more to taste

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

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


Input: 1/3 cup/50 grams instant tapioca

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Zest of 3 lemons


Input: 3 tablespoons/45 milliliters fresh lemon juice

3 tablespoons 45 milliliters fresh lemon juice

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons/5 grams finely grated nutmeg

1$1/2 teaspoons 5 grams finely grated nutmeg

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

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Input: 1 vanilla bean, split lengthwise and seeds scraped, or 1 teaspoon/5 milliliters vanilla extract

1 vanilla bean , split lengthwise and seeds scraped , or 1 teaspoon 5 milliliters vanilla extract

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

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


Input: 1 teaspoon/6 grams fine sea salt

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 1/2 cups/180 grams all-purpose flour

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup/200 grams packed dark brown sugar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons/10 grams ground cinnamon

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 teaspoons/3 grams ground ginger

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon/3 grams fine sea salt

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 sticks/6 ounces/170 grams unsalted butter, cubed

1$1/2 sticks/6 ounces 170 grams unsalted butter , cubed

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 to 4 pounds ripe tomatoes, preferably heirloom

3 to 4 pounds ripe tomatoes , preferably heirloom

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small red onion, sliced thinly crosswise

1 small red onion , sliced thinly crosswise

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 or 2 small sweet peppers, such as bell or corno di toro, sliced into thin rings

1 or 2 small sweet peppers , such as bell or corno di toro , sliced into thin rings

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

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

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


Input: Flaky sea salt, such as Maldon

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces Greek feta cheese


Input: 2 tablespoons roughly chopped mint


Input: 1/2 teaspoon dried oregano


Input: Fruity extra-virgin olive oil, for drizzling

Fruity extra-virgin olive oil , for drizzling

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Extra-virgin olive oil


Input: 3 large shallots, diced, about 1 cup

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

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Input: 4 garlic cloves, minced


Input: Salt and pepper


Input: 2 pounds large ripe tomatoes


Input: 1/2 teaspoon crushed red pepper flakes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds large shrimp, peeled and deveined

1$1/2 pounds large shrimp , peeled and deveined

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

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Input: 4 ounces Greek feta cheese


Input: 1/2 teaspoon dried oregano


Input: 2 tablespoons roughly chopped mint


Input: 2 avocados


Input: 2 cups cooked fresh or frozen peas

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 3 tablespoons lemon juice


Input: 21?2 cups water


Input: salt and pepper


Input: chopped mint


Input: freshly grated Parmesan


Input: 2 medium cucumbers


Input: 1 pound green grapes


Input: 1 thick bread slice


Input: 1/3 cup hazelnuts


Input: 2 to 3 tablespoons olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sherry vinegar


Input: 1 small shallot


Input: 1 cup water


Input: salt and pepper


Input: 2 bunches chopped kale


Input: olive oil


Input: 2 cucumbers


Input: 1/4 cup green olives


Input: 2 slices bread


Input: 2 tablespoons red-wine vinegar


Input: 2 cups water


Input: a pinch of red-chile flakes


Input: pepper


Input: 2 pounds honeydew


Input: 1 medium cucumber


Input: 2 thick bread slices


Input: 2 tablespoons olive oil


Input: 1 tablespoons fish sauce


Input: 2 tablesppons lime juice


Input: 1 small shallot


Input: 1 cup water


Input: pepper


Input: Chopped Thai basil


Input: Chopped cilantro


Input: Chopped mint


Input: Grill or broil 1 1?2pound tomatillos

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 avocados


Input: 2 thick bread slices


Input: 2 tablespoon oil


Input: 1/4 cup orange juice


Input: Corn Kernels (stripped fresh off the cop or thawed frozen)

Corn Kernels ( stripped fresh off the cop or thawed frozen )

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

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


Input: pinch of cayenne


Input: 2 1/2 pounds chopped zucchini


Input: 2 tablespoon butter


Input: 1 thick bread slice


Input: 1/4 cup basil


Input: 1/4 cup parsley


Input: 1/4 cup mint


Input: 2 tablespoon olive oil


Input: 3 tablespoon lemon juice


Input: salt and pepper


Input: toasted pine nuts


Input: 2 pounds tomatoes


Input: 1 medium cucumber


Input: 1/3 yellow pepper


Input: 2 thick bread slices


Input: 1/4 cup olive oil


Input: 2 tablespoons red-wine vinegar


Input: 1 garlic clove


Input: 1 cup water


Input: salt and pepper


Input: 2 poounds tomatoes


Input: 1 medium cucumber


Input: 1/4 cup cilantro


Input: 2 thick bread slices


Input: 2 tablespoon dark sesame oil


Input: 2 tablespoon soy sauce


Input: 2 tablespoon rice vinegar


Input: pepper


Input: Chopped scallions


Input: Toasted sesame seeds


Input: 1 pound tomatoes


Input: 1 pound strawberries


Input: 1 cucumber


Input: 2 bread slices


Input: 1/4 cup olive oil


Input: 1 tablespoon balsamic vinegar


Input: 1 tablespoon lemon juice


Input: salt and pepper


Input: chopped basil


Input: freshly grated Parmesan


Input: 1 1/2 pounds tomatoes


Input: 1/2 pound roasted red peppers


Input: 1 thick bread slice


Input: 1/3 cup roasted almonds preferably Marcona

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoon sherry vinegar


Input: 1 garlic clove


Input: 1 cup water


Input: chopped parsley


Input: 1 1/2 pound tomatoes


Input: 1 red onion


Input: 1 zucchini halved lengthwise


Input: 2 bread slices


Input: 1 tablespoon wine vinegar


Input: 1 garlic clove


Input: a pinch of red-chile flakes


Input: 1 cup water


Input: Chopped parsley


Input: 1 1/2 pound tomatoes


Input: 1/2 pound radishes


Input: 1 medium cucumber


Input: 3 corn tortillas  (toasted or fried until crisp)

3 corn tortillas ( toasted or fried until crisp )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup neutral oil


Input: 2 tablespoon lime juice


Input: a dash of hot sauce


Input: 1 garlic clove


Input: 1 cup water


Input: salt and pepper


Input: Chopped white onion


Input: Chopped cilantro leaves


Input: queso fresco


Input: 1/4 ripe pineapple, peeled, cored and finely chopped (about 1 1/2 cups)

1/4 ripe pineapple , peeled , cored and finely chopped ( about 1$1/2 cups )

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

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


Input: 2 tablespoons fresh lime juice


Input: 1 medium or 1/2 large avocado, cut in small dice (about 1/2 cup)

1 medium or 1/2 large avocado , cut in small dice ( about 1/2 cup )

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

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


Input: 1/2 medium jicama, peeled and cut in small dice (about 1 cup)

1/2 medium jicama , peeled and cut in small dice ( about 1 cup )

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

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


Input: 1 to 2 jalapeño or serrano chiles, or more to taste

1 to 2 jalapeño or serrano chiles , or more to taste

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


Input: 1/4 cup chopped cilantro


Input: 5 drops red food coloring


Input: 48 small navel orange segments


Input: 1 pound sugar (2 1/3 cups)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup water


Input: 1 tablespoon corn syrup


Input: 4 skin-on, center-cut wild king or other salmon fillets (2 1/2 pounds total)

4 skin-on , center-cut wild king or other salmon fillets ( 2$1/2 pounds total )

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

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

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


Input: 1/4 cup light brown sugar


Input: 2 teaspoons coarse kosher salt


Input: 1 teaspoon ground black pepper


Input: 1/4 teaspoon ground allspice


Input: 1/4 teaspoon ground mace


Input: Finely grated zest of 1 lemon, plus lemon wedges for serving

Finely grated zest of 1 lemon , plus lemon wedges for serving

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

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


Input: Olive oil


Input: 1 1/2 cups hickory chips, soaked for 30 minutes and drained

1$1/2 cups hickory chips , soaked for 30 minutes and drained

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


Input: 1 3/4 ounces Old Overholt rye


Input: 1/8 ounce simple syrup (see note)

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

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 11 dashes Peychaud’s bitters


Input: 3 dashes Herbsaint liqueur


Input: Lemon twist


Input: 3 medium eggplants, about 2 pounds

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 1/4 cup tahini paste


Input: 1/4 cup lemon juice


Input: 4 garlic cloves, mashed to a paste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon cayenne


Input: 1/2 teaspoon cumin seed, toasted until fragrant and coarsely ground

1/2 teaspoon cumin seed , toasted until fragrant and coarsely ground

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons olive oil


Input: 1/2 teaspoon paprika


Input: 1 tablespoon finely chopped parsley


Input: 1 tablespoon finely chopped mint


Input: Pita or other flatbread, for serving (optional)

Pita or other flatbread , for serving ( optional )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3 large bell peppers, preferably a mix of red, yellow and green or yellow, orange and red (about 1 1/2 pounds)

3 large bell peppers , preferably a mix of red , yellow and green or yellow , orange and red ( about 1$1/2 pounds )

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

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


Input: 2 green Anaheim peppers


Input: 1 pound ripe but firm tomatoes

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 or 2 garlic cloves, to taste

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

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Input: Salt to taste


Input: 1/4 teaspoon ground caraway


Input: 1/2 teaspoon ground coriander


Input: Pinch of cayenne (more to taste)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 to 2 tablespoons lemon juice, to taste

1 to 2 tablespoons lemon juice , to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 4 tablespoons extra-virgin olive oil, to taste

2 to 4 tablespoons extra-virgin olive oil , to taste

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped fresh parsley


Input: 1 to 1 1/2 cups couscous, reconstituted (3 to 4 1/2 cups reconstituted couscous)

1 to 1$1/2 cups couscous , reconstituted ( 3 to 4$1/2 cups reconstituted couscous )

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

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

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


Input: Imported black olives for garnish


Input: 3/4 pound mini sweet peppers (1 package, usually 12) or small lipstick peppers

3/4 pound mini sweet peppers ( 1 package , usually 12 ) or small lipstick peppers

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

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

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


Input: 6 ounces goat cheese (1/2 of a 12-ounce log)

6 ounces goat cheese ( 1/2 of a 12-ounce log )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/3 cup low-fat (not nonfat) cottage cheese

1/3 cup low-fat ( not nonfat ) cottage cheese

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 3 tablespoons plain low-fat (not nonfat) Greek yogurt

3 tablespoons plain low-fat ( not nonfat ) Greek yogurt

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds mixed sweet peppers


Input: Salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup Greek yogurt or drained yogurt

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

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 4 tablespoons fresh lemon juice, to taste

2 to 4 tablespoons fresh lemon juice , to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 4 garlic cloves, mashed in a mortar and pestle with a generous pinch of salt

2 to 4 garlic cloves , mashed in a mortar and pestle with a generous pinch of salt

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

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: Extra virgin olive oil for drizzling

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chopped fresh dill, parsley or mint

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: About 1/3 cup chopped or sliced roasted peppers (about 3 ounces)

About 1/3 cup chopped or sliced roasted peppers ( about 3 ounces )

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

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

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


Input: Salt and freshly ground pepper


Input: 2 to 3 teaspoons chopped fresh parsley, thyme, marjoram or basil (optional)

2 to 3 teaspoons chopped fresh parsley , thyme , marjoram or basil ( optional )

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

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

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


Input: 2 large or extra-large eggs


Input: Salt and freshly ground pepper


Input: 2 teaspoons milk (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons extra virgin olive oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons freshly grated Parmesan


Input: 2 red bell peppers, roasted

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup millet


Input: 4 cups water (or stock)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon salt


Input: 1 tablespoon butter (more to taste)

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/3 cup freshly grated Parmesan


Input: Freshly ground pepper


Input: 2 teaspoons active dry yeast


Input: 1/4 teaspoon sugar


Input: 1 large egg, at room temperature, beaten

1 large egg , at room temperature , beaten

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup olive oil


Input: 1 cup whole-wheat flour


Input: 1 cup unbleached flour (more as needed)

1 cup unbleached flour ( more as needed )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 teaspoon salt


Input: 2 green Anaheim peppers


Input: 1 pound tomatoes (choose ones that are ripe but firm)

1 pound tomatoes ( choose ones that are ripe but firm )

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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 or 2 garlic cloves, to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt, to taste


Input: 1/4 teaspoon ground caraway


Input: 1/2 teaspoon ground coriander


Input: Pinch of cayenne, more to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 tablespoons lemon juice, to taste

1 to 2 tablespoons lemon juice , to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 4 tablespoons extra-virgin olive oil, to taste

2 to 4 tablespoons extra-virgin olive oil , to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped fresh parsley


Input: 3 to 4 1/2 cups prepared couscous

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Black olives, for garnish


Input: 24 medium-size quahog clams, usually rated ‘‘top neck’’ or ‘‘cherrystone,’’ rinsed

24 medium-size quahog clams , usually rated ‘‘top neck’’ or ‘‘cherrystone , ’’ rinsed

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 tablespoon unsalted butter


Input: 1/4 pound slab bacon or salt pork, diced

1/4 pound slab bacon or salt pork , diced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 leeks, tops removed, halved and cleaned, then sliced into half moons

2 leeks , tops removed , halved and cleaned , then sliced into half moons

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: 3 large Yukon Gold potatoes, cubed

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry white wine


Input: 3 sprigs thyme


Input: 1 bay leaf


Input: 2 cups cream


Input: Freshly ground black pepper to taste

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped parsley.


Input: 24 medium-size quahog clams, usually rated ‘‘top neck’’\nor ‘‘cherrystone,’’ rinsed

24 medium-size quahog clams , usually rated ‘‘top neck’’\nor ‘‘cherrystone , ’’ rinsed

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 unsalted butter


Input: 1/4 pound slab bacon or salt pork, diced

1/4 pound slab bacon or salt pork , diced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large Spanish onion, diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large ribs celery, cleaned and diced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 12 red bliss potatoes, cubed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry white wine


Input: 3 sprigs thyme


Input: 1 bay leaf


Input: Freshly ground black pepper to taste

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped parsley.


Input: 24 medium-size quahog clams, usually rated ‘‘top neck’’ or \n‘‘cherrystone,’’ rinsed

24 medium-size quahog clams , usually rated ‘‘top neck’’ or \n‘‘cherrystone , ’’ rinsed

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 tablespoon unsalted butter


Input: 1/4 pound slab bacon or salt pork, diced

1/4 pound slab bacon or salt pork , diced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large Spanish onion, diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cloves garlic, peeled and minced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large ribs celery, cleaned and diced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium-size green pepper, diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium-size carrots, peeled and diced

2 medium-size carrots , peeled and diced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Red-pepper flakes, to taste


Input: 3 large Yukon Gold potatoes, cubed

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 sprigs thyme


Input: 1 bay leaf


Input: 1 28-ounce can whole peeled tomatoes in  juice, crushed or roughly diced

1 28-ounce can whole peeled tomatoes in juice , crushed or roughly diced

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: Freshly ground black pepper to taste

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped parsley.


Input: 1 1/2\t ounces Aperol


Input: 1/2\t ounce mezcal (something not too smoky, like a Fidencio Clásico)

1/2\t ounce mezcal ( something not too smoky , like a Fidencio Clásico )

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

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


Input: 3 ounces prosecco


Input: 1 1/2 ounces soda water


Input: Lemon for garnish.


Input: Small bunch of mint


Input: 2 ounces Lillet Rosé


Input: 1/2 ounce green Chartreuse


Input: 3 pounds rock salt


Input: 1/4 cup whole green cardamom pods

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons black peppercorns


Input: 1 cinnamon stick


Input: 4 bay leaves


Input: 3 star anise


Input: 1 lemon, cut into four wedges

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: 10 sprigs of thyme


Input: 2 jalapeño peppers, cut into thick slices

2 jalapeño peppers , cut into thick slices

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 head of garlic, outer skin removed and smashed into several pieces

1 head of garlic , outer skin removed and smashed into several pieces

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

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

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


Input: 2 pounds medium or large shrimp, about 20 to 25 pieces, with shells and tails on

2 pounds medium or large shrimp , about 20 to 25 pieces , with shells and tails on

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

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


Input: Cocktail sauce, tartar sauce or melted butter, for serving

Cocktail sauce , tartar sauce or melted butter , for serving

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large garlic cloves, finely chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt


Input: 1/2 teaspoon freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/4 pound large shrimp, preferably wild American shrimp (16/20 or 21/25 count), peeled and deveined

1$1/4 pound large shrimp , preferably wild American shrimp ( 16/20 or 21/25 count ) , peeled and deveined

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

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

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


Input: 2 tablespoons olive oil


Input: 1/2 cup wine


Input: 6 tablespoons butter


Input: 1 tablespoon lemon juice


Input: 2 tablespoons chopped Italian parsley


Input: 1/2 teaspoon red pepper flakes


Input: 2 large Roma tomatoes


Input: 3 dried arbol chiles


Input: 1 cup clam juice


Input: 2 tablespoons clarified butter, or ghee

2 tablespoons clarified butter , or ghee

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: 7 dried arbol chiles


Input: 1 teaspoon minced garlic


Input: 1 tablespoon minced white onion


Input: 1 tablespoon minced poblano chile


Input: 1 pound extra-large shrimp, or about 16, with the tail and the head left on but the body peeled

1 pound extra-large shrimp , or about 16 , with the tail and the head left on but the body peeled

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


Input: 1 1/2 cups roasted tomato broth


Input: 1 tablespoon lime juice, plus lime wedges for serving

1 tablespoon lime juice , plus lime wedges for serving

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT B-NAME 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 tablespoon minced cilantro


Input: 1 tablespoon unsalted butter


Input: 1/2 to 1 teaspoon salt, depending on salinity of shrimp

1/2 to 1 teaspoon salt , depending on salinity of shrimp

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 pounds of chicken wings


Input: 1/2 cup soy sauce


Input: 1/2 cup mirin


Input: 1 tablespoon minced garlic


Input: 1 tablespoon minced ginger


Input: 1 pound zucchini


Input: 1/4 cup olive oil


Input: Juice of 1 lemon


Input: 2 tablespoons tahini


Input: Salt and pepper


Input: Parsley for garnish


Input: 3 slices of stale bread, cubed

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: 1 1/2 pounds cubed zucchini


Input: 1 pint cherry tomatoes, halved

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Parmesan


Input: Basil leaves


Input: Red-wine vinegar


Input: Olive oil


Input: 1 pound chopped zucchini


Input: 1 ear of corn


Input: 2 tomatoes, chopped


Input: 1 tablespoon garlic, slivered


Input: Splash of stock


Input: Salt and pepper


Input: Olive oil, for garnish


Input: Basil, for garnish


Input: 1 1/2 cups cornmeal


Input: 1/2 cup all-purpose flour


Input: 2 teaspoons baking powder


Input: 1 teaspoon baking soda


Input: 1 teaspoon kosher salt


Input: 2 teaspoons sugar


Input: 1 1/2 cups buttermilk


Input: 2 eggs, lightly beaten


Input: 6 tablespoons melted butter or vegetable oil, plus more for greasing griddle

6 tablespoons melted butter or vegetable oil , plus more for greasing griddle

B-QTY B-UNIT B-COMMENT 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 NoCAP

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


Input: 3 cups freshly shucked corn kernels, from about 4 ears

3 cups freshly shucked corn kernels , from about 4 ears

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small jalapeño chile, finely chopped, or to taste

1 small jalapeño chile , finely chopped , or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons finely sliced chives or scallions

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups red onion, finely diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups bell peppers, finely diced, preferably a mix of colors

1$1/2 cups bell peppers , finely diced , preferably a mix of colors

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: 1 1/2 cups firm-ripe tomatoes, finely diced, preferably a mix of colors

1$1/2 cups firm-ripe tomatoes , finely diced , preferably a mix of colors

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


Input: 1 small jalapeño chile, finely chopped, or to taste

1 small jalapeño chile , finely chopped , or to taste

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Juice of 2 limes, more to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup loosely packed cilantro leaves, for garnish

1 cup loosely packed cilantro leaves , for garnish

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup crumbled queso fresco, for garnish (may substitute mild feta)

1 cup crumbled queso fresco , for garnish ( may substitute mild feta )

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: 1 14-ounce package all-butter puff pastry

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons unsalted butter


Input: 3 red onions, halved and thinly sliced

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

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Input: 1/4 cup plus a pinch of sugar

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

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Input: 1/2 teaspoon sherry vinegar


Input: 1/4 cup chopped pitted Kalamata olives

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pints (about 1 pound) cherry or grape tomatoes; a mix of colors is nice

1$1/2 pints ( about 1 pound ) cherry or grape tomatoes; a mix of colors is nice

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

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


Input: 1 tablespoon chopped fresh thyme leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt, to taste


Input: Freshly ground black pepper, to taste

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

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Input: 3 1/2 cups stock or water


Input: 1 1/2 pounds ripe tomatoes, cored and cut into thick wedges

1$1/2 pounds ripe tomatoes , cored and cut into thick wedges

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

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Input: Salt and freshly ground black pepper

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup extra virgin olive oil

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

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Input: 1 medium onion, minced

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


Input: 1 tablespoon minced garlic


Input: 1 tablespoon tomato paste


Input: Large pinch saffron threads (optional)

Large pinch saffron threads ( optional )

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

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Input: 2 teaspoons Spanish pimentón (smoked paprika), or other paprika

2 teaspoons Spanish pimentón ( smoked paprika ) , or other paprika

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

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Input: 2 cups Spanish or other short-grain rice

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

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Input: Minced parsley for garnish


Input: 1 cup basil leaves, more for garnish

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

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Input: 3 scallions, white and green parts, thinly sliced, more for garnish

3 scallions , white and green parts , thinly sliced , more for garnish

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

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


Input: 2 tablespoons lemon thyme leaves, more for garnish

2 tablespoons lemon thyme leaves , more for garnish

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

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Input: 2 fat garlic cloves, roughly chopped

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

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Input: 2 tablespoons coarsely chopped peperoncini (1 to 2 peppers), pickled jalapeño or other pickled peppers

2 tablespoons coarsely chopped peperoncini ( 1 to 2 peppers ) , pickled jalapeño or other pickled peppers

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

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


Input: 2 1/2 teaspoons kosher salt


Input: Finely grated zest of 1 lemon

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

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Input: Juice of half a lemon


Input: 1/4 cup extra-virgin olive oil


Input: 2 1/2 pounds skirt steak


Input: 1/2 cup chopped sweet onion


Input: 1/2 cup chopped red onion


Input: 1/4 cup sliced scallions or green garlic

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

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Input: 1 fresh Fresno pepper, or 2 to 3 fresh cherry peppers, seeds and ribs removed, finely chopped

1 fresh Fresno pepper , or 2 to 3 fresh cherry peppers , seeds and ribs removed , finely chopped

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

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

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Input: 1/2 cup freshly squeezed lemon juice (from 3 to 4 lemons)

1/2 cup freshly squeezed lemon juice ( from 3 to 4 lemons )

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

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Input: 1 tablespoon olive oil


Input: 12 ounces fresh striped bass, skin removed, cut into 1-inch pieces

12 ounces fresh striped bass , skin removed , cut into 1-inch pieces

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Input: Sea salt, to taste


Input: large loaf of crusty bread


Input: sliced tomatoes


Input: roasted red peppers


Input: marinated artichoke hearts


Input: red onion


Input: olives


Input: capers


Input: basil leaves


Input: anchovies


Input: oil-packed tuna or grilled chicken


Input: salt and pepper


Input: red- or white-wine vinegar


Input: olive oil.


Input: olive oil


Input: French green lentils


Input: tomatoes


Input: olives


Input: capers and feta


Input: olive oil


Input: red-wine vinegar


Input: Dijon mustard,


Input: minced shallots


Input: chopped tarragon.


Input: green beans


Input: olive oil


Input: lemon juice


Input: garlic.


Input: steak to your liking (onthe grill if possible)

steak to your liking ( onthe grill if possible )

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Input: cherry tomatoes


Input: ginger


Input: garlic


Input: soy sauce


Input: sesame oil


Input: squeeze of lime juice


Input: cilantro


Input: basil or mint


Input: lime wedges.


Input: dried kelp


Input: 4 cups of water


Input: 1/2 cup dried bonito flakes


Input: soy sauce


Input: soba noodles


Input: sesame oil


Input: chopped scallions.


Input: dried seaweed


Input: sesame oil


Input: soy sauce


Input: mirin (or sugar).

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Input: boneless chicken thighs


Input: lemon juice


Input: chopped garlic


Input: fresh oregano


Input: coriander


Input: turmeric


Input: olive oil


Input: mayonnaise


Input: Greek yogurt


Input: lemon juice


Input: chopped fresh parsley.


Input: pita bread


Input: chopped tomatoes


Input: cucumbers


Input: red bell pepper


Input: fresh parsley and mint


Input: olive oil


Input: lemon juice.


Input: croutons


Input: carrots


Input: tahini


Input: olive oil


Input: lemon juice


Input: cumin


Input: harissa or other hot sauce


Input: parsley.


Input: 1 1/2 pounds Pacific cod fillets


Input: Salt and freshly ground pepper


Input: 1 teaspoon sweet paprika


Input: 1/2 teaspoon ground cinnamon


Input: 1/4 teaspoon ground allspice


Input: 1/2 teaspoon ground caraway


Input: 1/8 to 1/4 teaspoon cayenne (to taste)

1/8 to 1/4 teaspoon cayenne ( to taste )

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Input: 2 tablespoons extra-virgin olive oil


Input: 2 onions, sliced thin


Input: 4 garlic cloves, minced or puréed

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Input: 2 1/2 cups vinegar court-bouillon (recipe follows; more as needed)

2$1/2 cups vinegar court-bouillon ( recipe follows; more as needed )

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

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Input: 3 to 4 tablespoons fresh lemon juice

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Input: 2 tablespoons chopped fresh parsley


Input: 2 tablespoons chopped cilantro


Input: 1 quart water


Input: 1/2 cup quality red wine vinegar or sherry vinegar

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Input: 1 onion, sliced


Input: 2 leeks, cleaned and sliced

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Input: 1 carrot, sliced


Input: 1 stalk celery, sliced


Input: 2 whole garlic cloves, peeled

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Input: A bouquet garni made with 1 sprig each parsley and thyme, and a bay leaf

A bouquet garni made with 1 sprig each parsley and thyme , and a bay leaf

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

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Input: 6 peppercorns


Input: Salt to taste


Input: 1 1/2 pounds ripe tomatoes


Input: 1 to 2 garlic cloves (to taste), peeled, green shoots removed

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

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

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Input: Salt and freshly ground pepper to taste

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Input: 2 teaspoons balsamic vinegar


Input: 3 tablespoons extra-virgin olive oil


Input: 1 tablespoon chopped fresh tarragon


Input: 1 tablespoon chopped fresh basil (more to taste)

1 tablespoon chopped fresh basil ( more to taste )

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Input: Thin strips zest from 1/2 orange

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Input: 1 1/2 to 2 pounds petrale sole fillets

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Input: Salt and freshly ground pepper to taste

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Input: 2 basil sprigs


Input: Thin strips zest from 1/2 orange

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Input: 12 ounces sushi-grade salmon or ahi tuna, cut into four 3-ounce pieces

12 ounces sushi-grade salmon or ahi tuna , cut into four 3-ounce pieces

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Input: 1/2 teaspoon wasabi paste


Input: 1 tablespoon seasoned rice vinegar


Input: 1/2 teaspoon soy sauce


Input: 1 tablespoon Greek yogurt


Input: 1 tablespoon heavy cream


Input: Shiso for garnish


Input: cilantro sprigs or chervil sprigs for garnish

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Input: 1 cup finely diced cucumber


Input: 2 tablespoons seasoned rice vinegar


Input: 1 tablespoon sesame oil


Input: 1 pound sardines, (or 4 to 6 per person depending on the size), cleaned, heads removed

1 pound sardines , ( or 4 to 6 per person depending on the size ) , cleaned , heads removed

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

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Input: Salt and freshly ground pepper


Input: 3 tablespoons extra-virgin olive oil


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

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Input: 2 garlic cloves, peeled, halved, and green shoots removed

2 garlic cloves , peeled , halved , and green shoots removed

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Input: Pinch of saffron threads


Input: Pinch of ground ginger


Input: 2 onions, sliced or chopped

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Input: 1/2 teaspoon coriander seeds, crushed

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Input: 2 small bay leaves


Input: 1 lemon, sliced in rounds

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Input: Chopped fresh parsley for garnish


Input: 2 pounds medium shrimp


Input: 3 cups water


Input: 3 tablespoons extra-virgin olive oil


Input: 1 large white or red onion, thinly sliced

1 large white or red onion , thinly sliced

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Input: 2 large carrots, thinly sliced

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Input: Salt to taste


Input: 4 to 6 garlic cloves, minced or puréed

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Input: 2 fresh or pickled serrano or jalapeño chiles, or chipotle chiles in adobo sauce, minced

2 fresh or pickled serrano or jalapeño chiles , or chipotle chiles in adobo sauce , minced

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


Input: 2 large or 4 small bay leaves

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Input: 1/3 cup seasoned rice vinegar


Input: 1/4 teaspoon freshly ground pepper


Input: 1/2 teaspoon ground cloves (more to taste)

1/2 teaspoon ground cloves ( more to taste )

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Input: 1 teaspoon dried Mexican oregano or 1 tablespoon chopped fresh mint

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Input: 1/3 cup chopped cilantro


Input: Lettuce leaves for serving (optional)

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Input: 1 generous bunch Swiss chard (about 3/4 pound)

1 generous bunch Swiss chard ( about 3/4 pound )

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Input: Salt to taste


Input: 1 medium white, red or yellow onion, sliced

1 medium white , red or yellow onion , sliced

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Input: 3 large garlic cloves, minced

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Input: Kernels from 2 ears sweet corn

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Input: Freshly ground pepper


Input: 8 warm corn tortillas


Input: 1/2 cup crumbled queso fresco or feta (but not too salty a feta)

1/2 cup crumbled queso fresco or feta ( but not too salty a feta )

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

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Input: Salsa of your choice


Input: 1/2 pound green beans, topped and tailed

1/2 pound green beans , topped and tailed

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Input: 4 ears corn


Input: 2 tablespoons extra-virgin olive oil


Input: 1 small red or white onion, finely chopped

1 small red or white onion , finely chopped

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Input: Salt to taste


Input: 1 serrano chile, minced


Input: 1/4 cup chopped cilantro


Input: 1 recipe fresh tomatillo salsa

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Input: 8 warm corn tortillas


Input: 1/4 to 1/2 cup crumbled feta, queso fresco or goat cheese

1/4 to 1/2 cup crumbled feta , queso fresco or goat cheese

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Input: 1 pound potatoes, such as Yukon golds, cut into 1-inch chunks

1 pound potatoes , such as Yukon golds , cut into 1-inch chunks

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Input: Salt to taste


Input: 1 teaspoon lightly toasted cumin seeds, ground

1 teaspoon lightly toasted cumin seeds , ground

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Input: 1 teaspoon mild chili powder


Input: 2 tablespoons extra-virgin olive oil


Input: 1/2 pound summer squash, preferably a dense squash like Ronde de Nice, cut into 1-inch chunks

1/2 pound summer squash , preferably a dense squash like Ronde de Nice , cut into 1-inch chunks

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

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Input: 1 medium red onion, cut in half lengthwise and sliced in half-moons

1 medium red onion , cut in half lengthwise and sliced in half-moons

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Input: 1 pound mixed sweet and hot peppers (such as a mix of poblanos and bell peppers), roasted, peeled, seeded and cut in thin 2-inch strips

1 pound mixed sweet and hot peppers ( such as a mix of poblanos and bell peppers ) , roasted , peeled , seeded and cut in thin 2-inch strips

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

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


Input: 8 warm corn tortillas


Input: 1 recipe salsa ranchera (without chipotles)

1 recipe salsa ranchera ( without chipotles )

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Input: 3 ounces goat cheese (about 3/4 cup crumbled)

3 ounces goat cheese ( about 3/4 cup crumbled )

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Input: 2 tablespoons extra-virgin olive oil


Input: 1 small red or white onion, finely chopped

1 small red or white onion , finely chopped

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Input: Salt to taste


Input: 2 garlic cloves, minced


Input: 3/4 pound tomatoes, peeled and diced

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Input: 1 1/2 pounds summer squash, cut in small dice (about 4 1/4 cups)

1$1/2 pounds summer squash , cut in small dice ( about 4$1/4 cups )

B-QTY B-UNIT 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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 serrano chile, minced


Input: 1 1/2 cups cooked white beans, pinto beans or black beans (1 can, drained and rinsed)

1$1/2 cups cooked white beans , pinto beans or black beans ( 1 can , drained and rinsed )

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

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


Input: 1/4 cup chopped cilantro (more to taste)

1/4 cup chopped cilantro ( more to taste )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 12 to 14 warm corn tortillas

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces goat cheese, crumbled (1/2 cup)

2 ounces goat cheese , crumbled ( 1/2 cup )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salsa of your choice


Input: 1 pound tomatoes


Input: 1/2 pound Swiss chard, stemmed, leaves washed in 2 changes of water

1/2 pound Swiss chard , stemmed , leaves washed in 2 changes of water

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

NoCAP NoCAP 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


Input: Salt to taste


Input: 1 tablespoon grapeseed oil


Input: 1 small or 1/2 medium red onion, chopped (about 1 cup)

1 small or 1/2 medium red onion , chopped ( about 1 cup )

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

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

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


Input: 2 large garlic cloves, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon lightly toasted cumin seeds, ground

1 teaspoon lightly toasted cumin seeds , ground

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon mild chili powder


Input: 1 to 2 serrano or jalapeño chiles (to taste), seeded if desired and minced

1 to 2 serrano or jalapeño chiles ( to taste ) , seeded if desired and minced

B-QTY O O O 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 NoCAP NoCAP

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


Input: 1 14-ounce box firm tofu, drained and cut into medium-size cubes

1 14-ounce box firm tofu , drained and cut into medium-size cubes

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

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


Input: 1/4 cup chopped cilantro (more to taste)

1/4 cup chopped cilantro ( more to taste )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 8 warm corn tortillas


Input: Salsa fresca (optional)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon/5 milliliters honey


Input: 2 teaspoons/7 grams active dry yeast (1 packet)

2 teaspoons 7 grams active dry yeast ( 1 packet )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 cups/375 grams whole-wheat flour

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 1/2 teaspoons/13 grams fine sea salt, more as needed

2$1/2 teaspoons 13 grams fine sea salt , more as needed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup/180 milliliters plain yogurt

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup/120 milliliters, plus 1 tablespoon extra-virgin olive oil, more for brushing

1/2 cup 120 milliliters , plus 1 tablespoon extra-virgin olive oil , more for brushing

B-QTY B-UNIT B-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT B-NAME I-NAME I-NAME O 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 to 3 cups/250 to 375 grams all-purpose flour, more as needed

2 to 3 cups 250 to 375 grams all-purpose flour , more as needed

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

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

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


Input: 1 cup/50 grams fresh basil leaves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, roughly chopped

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup/30 grams fresh oregano leaves

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup/130 grams crumbled feta cheese

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound large shrimp (preferably wild), peeled and deveined

1 pound large shrimp ( preferably wild ) , peeled and deveined

B-QTY B-UNIT B-COMMENT 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 NoCAP NoCAP

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


Input: 1/2 teaspoon kosher salt, more for seasoning

1/2 teaspoon kosher salt , more for seasoning

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: 1/2 teaspoon coarsely ground black pepper, more for seasoning

1/2 teaspoon coarsely ground black pepper , more for seasoning

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 garlic cloves, smashed to a paste

B-QTY B-NAME B-COMMENT I-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 cup basil leaves, loosely packed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup parsley leaves, loosely packed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon crushed red pepper


Input: 1 teaspoon lemon zest


Input: 1 cup olive oil


Input: Lemon wedges, for serving


Input: 1 1/2 to 2 pounds well-marbled pork shoulder, cut into 3/4-inch slices

1$1/2 to 2 pounds well-marbled pork shoulder , cut into 3/4-inch slices

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

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

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


Input: Kosher salt


Input: 2 tablespoons hot New Mexico red chile powder, more for seasoning meat (may substitute ancho or guajillo chile powder)

2 tablespoons hot New Mexico red chile powder , more for seasoning meat ( may substitute ancho or guajillo chile powder )

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


Input: 1 large tomato, about 3/4 pound

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: 4 garlic cloves, mashed to a paste

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: 2 tablespoons lime juice


Input: 2 tablespoons olive oil


Input: 1 tablespoon toasted coarsely ground cumin

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds skinless boneless chicken breasts or thighs

1$1/2 pounds skinless boneless chicken breasts or thighs

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: Kosher salt


Input: 1 teaspoon turmeric, more for seasoning meat

1 teaspoon turmeric , more for seasoning meat

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon cayenne, more for seasoning meat

1/4 teaspoon cayenne , more for seasoning meat

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 garam masala


Input: Zest and juice of 1 small lime

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups thick coconut milk


Input: 2 tablespoons grated ginger


Input: 3 tablespoons grated unsweetened coconut, fresh or frozen

3 tablespoons grated unsweetened coconut , fresh or frozen

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon vegetable oil


Input: 1/2 teaspoon yellow or black mustard seeds

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: 2 corn cobs (kernels removed and reserved for risotto)

2 corn cobs ( kernels removed and reserved for risotto )

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 YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 onion, cut into quarters

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 carrot, cut into 1-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 celery rib, cut crosswise into 1-inch pieces

1 celery rib , cut crosswise into 1-inch pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Dark green leaves from 1 leek (reserve white and light green parts for risotto)

Dark green leaves from 1 leek ( reserve white and light green parts for risotto )

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

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

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


Input: 2 cloves garlic, smashed


Input: 1 teaspoon salt


Input: 1 teaspoon whole black peppercorns


Input: 2 tablespoons unsalted butter


Input: 1 leek, white and light green parts only, finely chopped

1 leek , white and light green parts only , finely chopped

B-QTY 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

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


Input: 1 teaspoon kosher salt


Input: 1/4 teaspoon black pepper


Input: 1 cup arborio rice


Input: 1/2 cup dry white wine


Input: 6 cups hot corn stock or chicken stock

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups raw corn kernels (from about 2 ears corn)

1$1/2 cups raw corn kernels ( from about 2 ears corn )

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

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

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


Input: 1 cup grated Parmesan cheese


Input: 1/4 cup heavy cream


Input: 2 tablespoons minced chives (optional)

2 tablespoons minced chives ( optional )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 cups full-fat Greek yogurt


Input: 2 tablespoons lemon juice


Input: 1 1/2 tablespoons ground turmeric


Input: 2 tablespoons garam masala


Input: 2 tablespoons ground cumin


Input: 3 pounds chicken thighs, on the bone

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 pound unsalted butter


Input: 4 teaspoons neutral oil, like vegetable or canola oil

4 teaspoons neutral oil , like vegetable or canola oil

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 medium-size yellow onions, peeled and diced

2 medium-size yellow onions , peeled and diced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 cloves garlic, peeled and minced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons fresh ginger, peeled and grated or finely diced

3 tablespoons fresh ginger , peeled and grated or finely diced

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 tablespoon cumin seeds


Input: 1 cinnamon stick


Input: 2 medium-size tomatoes, diced


Input: 2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced

2 red chiles , like Anaheim , or 1 jalapeño pepper , seeded and diced

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

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

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


Input: Kosher salt to taste


Input: 2/3 cup chicken stock, low-sodium or homemade

2/3 cup chicken stock , low-sodium or homemade

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups cream


Input: 1 1/2 teaspoons tomato paste


Input: 3 tablespoons ground almonds, or finely chopped almonds

3 tablespoons ground almonds , or finely chopped almonds

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 bunch cilantro leaves, stems removed.

1/2 bunch cilantro leaves , stems removed.

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 whole beef brisket, both point and flat cuts, 10 to 14 pounds (see note)

1 whole beef brisket , both point and flat cuts , 10 to 14 pounds ( see note )

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

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 YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2/3 cup black peppercorns


Input: 1/2 to 2/3 cup coarse salt, preferably Morton’s kosher salt

1/2 to 2/3 cup coarse salt , preferably Morton’s kosher salt

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Hardwood charcoal


Input: 3 cups wood chips, preferably oak, soaked at least 1 hour or overnight

3 cups wood chips , preferably oak , soaked at least 1 hour or overnight

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 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 cut kernels from 6 to 8 ears fresh corn

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 cloves garlic, not peeled

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon vegetable oil, such as grapeseed, corn or olive

1 tablespoon vegetable oil , such as grapeseed , corn or olive

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

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

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


Input: 2 teaspoons mild chile powder, such as ancho, pasilla or Hatch

2 teaspoons mild chile powder , such as ancho , pasilla or Hatch

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

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

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


Input: 1 teaspoon ground cumin


Input: Kosher salt


Input: 1 pound shelled soybeans (edamame, available frozen) or lima beans

1 pound shelled soybeans ( edamame , available frozen ) or lima beans

B-QTY B-UNIT B-COMMENT 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 NoCAP

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


Input: 2 red bell peppers, seeded and diced, or 4 plum tomatoes, seeded and diced

2 red bell peppers , seeded and diced , or 4 plum tomatoes , seeded and diced

B-QTY B-NAME I-NAME I-NAME O O O O O I-COMMENT I-COMMENT I-COMMENT I-COMMENT 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 medium-size jicama or 2 cucumbers, peeled and diced (about 1 cup)

1 medium-size jicama or 2 cucumbers , peeled and diced ( about 1 cup )

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

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


Input: 6 scallions, white and pale green parts, thinly sliced

6 scallions , white and pale green parts , thinly sliced

B-QTY 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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup crumbled Cotija or mild goat or feta cheese

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

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup roughly chopped cilantro leaves, for garnish

1/4 cup roughly chopped cilantro leaves , for garnish

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

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Input: 1 tablespoon honey


Input: Freshly squeezed juice and zest of 6 limes (about 1/2 cup)

Freshly squeezed juice and zest of 6 limes ( about 1/2 cup )

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Input: 1/2 cup vegetable oil, such as grapeseed or corn, more to taste

1/2 cup vegetable oil , such as grapeseed or corn , more to taste

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Input: 1/4 cup roughly chopped cilantro, preferably both white roots and green leaves

1/4 cup roughly chopped cilantro , preferably both white roots and green leaves

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Input: 2 teaspoons kosher salt, more to taste

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Input: 2 teaspoons freshly ground black pepper

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Input: 1/2 cup mayonnaise


Input: 1/4 cup barbecue sauce


Input: Lime juice, to taste


Input: Sriracha, to taste


Input: 1 block (about 7 ounces) rice vermicelli

1 block ( about 7 ounces ) rice vermicelli

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Input: 1/4 teaspoon salt


Input: 8 to 12 rice-paper wrappers for summer rolls, about 8 1/2 inches wide

8 to 12 rice-paper wrappers for summer rolls , about 8$1/2 inches wide

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Input: 8 sprigs mint, leaves picked off

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Input: 8 sprigs Thai basil or basil, leaves picked off

8 sprigs Thai basil or basil , leaves picked off

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Input: Pickled carrots and daikon (do chua), homemade or fresh or jarred from Vietnamese markets

Pickled carrots and daikon ( do chua ) , homemade or fresh or jarred from Vietnamese markets

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Input: 3/4 to 1 pound barbecued beef brisket, thickly sliced

3/4 to 1 pound barbecued beef brisket , thickly sliced

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Input: 1/2 cup thinly sliced red cabbage

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Input: 16 sprigs cilantro


Input: Whole lettuce leaves


Input: 1 1/3 cups/165 grams all-purpose flour

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Input: 1 tablespoon/15 grams sugar


Input: 1/2 teaspoon/3 grams fine sea salt

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Input: 1 large egg


Input: Heavy cream, as needed


Input: 1 stick/113 grams unsalted butter, cut into big pieces

1 stick/113 grams unsalted butter , cut into big pieces

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Input: 2 teaspoons/10 milliliters lemon juice

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Input: 1/2 teaspoon/4 grams grated lemon zest (optional)

1/2 teaspoon 4 grams grated lemon zest ( optional )

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Input: 3 cups summer fruit of your choice (berries, stone fruit, figs), sliced or cubed if necessary

3 cups summer fruit of your choice ( berries , stone fruit , figs ) , sliced or cubed if necessary

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Input: 1/2 cup to 3/4 cup/100 to 150 grams sugar, to taste

1/2 cup to 3/4 cup 100 to 150 grams sugar , to taste

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Input: Pinch of salt


Input: Juice and grated zest of 1/2 lemon (optional)

Juice and grated zest of 1/2 lemon ( optional )

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